APPLICATION OF BACILLUS SUBTILIS NATTO AND ITS ECONOMIC BENEFITS ANALYSIS
碩士 === 大同大學 === 生物工程學系(所) === 102 === Natto is a traditional fermented food in Japan which is made by fermenting steamed soybeans with Bacillus subtilis. It is characterized by unique viscous material and flavor. Natto will produce a plenty of active components, including protein, linolenic acid, is...
Main Authors: | Wen-yen Chiang, 蔣雯燕 |
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Other Authors: | C. Will Chen |
Format: | Others |
Language: | zh-TW |
Published: |
2014
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Online Access: | http://ndltd.ncl.edu.tw/handle/pa5r9m |
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