Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture
Thua nao, a Thai traditional fermented soybean, is locally produced, of irregular quality and under risk of contamination with spoilage and pathogenic microorganisms during the artisanal process. This study aims to select a protein-rich soybean variety as a material for thua nao fermentation and imp...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84863856294&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51732 |
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| Institution: | Chiang Mai University |