Nutritional and physicochemical qualities of thua nao (thai traditional fermented soybean)

Chiang Mai Journal of Science

Volumn 39, Issue 4, 2012, Pages 562-574

  Dajanta, Katekan ^a,b   Chukeatirote, Ekachai ^c   Apichartsrangkoon, Arunee ^b  

^a MAE FAH LUANG UNIVERSITY   (Thailand)

^b PIBULSONGKRAM RAJABHAT UNIVERSITY   (Thailand)

^c CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Antioxidant activity; Fermented soybean; Nutritive value; Physicochemical quality; Thua nao; Total phenolics

Indexed keywords

EID: 84869044348     PISSN: 01252526     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (46)

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