Naturally fermented ethnic soybean foods of India
Kinema, hawaijar, tungrymbai, bekang, aakhone, and peruyaan are naturally fermented ethnic soybean foods of India; they are popular among the Mongolian-origin races in the Eastern Himalayas. Bacillus subtilis is the dominant functional bacterium in all naturally fermented soybean foods of these regi...
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| Format: | Article |
| Language: | English |
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BMC
2015-03-01
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| Series: | Journal of Ethnic Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618115000049 |