Preparation of Natto-tempeh and safety evaluation of Natto-tempeh using animal feeding study
碩士 === 靜宜大學 === 食品營養研究所 === 98 === Temph and Natto are traditional fermented foods in Indonesia and Japan, respectively. In this study, natto-tempeh with fibrinolytic activity was prepared by fermenting soybean with Bacillus subtilis and Rhizopus oligosporus simultaneously. In addition, antihyperten...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/02629023658265371410 |