Natto — A Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto)

Handbook of Fermented Functional Foods

Volumn , Issue , 2003, Pages 227-250

  Hosoi, Tomohiro ^a   Kiuchi, Kan ^b  

^a Tokyo Metropolitan College of Technology   (Japan)

^b KYORITSU WOMEN'S UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85145111724     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/9780203009727-14     Document Type: Chapter

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