Thua nao, indigenous Thai fermented soybean: A review

Journal of Biological Sciences

Volumn 10, Issue 6, 2010, Pages 581-583

  Chukeatirote, E ^a   Dajanta, K ^b   Apichartsrangkoon, A ^c  

^a MAE FAH LUANG UNIVERSITY   (Thailand)

^b PIBULSONGKRAM RAJABHAT UNIVERSITY   (Thailand)

^c CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Alkali fermented soybean; Bacilli fermentation; Thua nao

Indexed keywords

AMINO ACID; FLAVORING AGENT; ISOFLAVONE DERIVATIVE;

ARTICLE; BACILLUS; FERMENTATION; NONHUMAN; NUTRITIONAL VALUE; PROTEIN DEGRADATION; SOYBEAN; THAILAND;

BACILLI (CLASS); BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 77956985955     PISSN: 17273048     EISSN: 18125719     Source Type: Journal    
DOI: 10.3923/jbs.2010.581.583     Document Type: Article

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