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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| 格式: | Article |
| 語言: | English |
| 出版: |
2014
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| 在線閱讀: | http://www.scopus.com/inward/record.url?eid=2-s2.0-79960521743&partnerID=40&md5=139290dd02e425622efead69482275c8 http://cmuir.cmu.ac.th/handle/6653943832/637 |
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| 機構: | Chiang Mai University |
| 語言: | English |