Development of natto fermented soybean milk andevaluation on its quality
碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 97 === Soybean has been used for thousand years because it is cheap and nutritious. The nutrition value and utilization of soybean could be improved by fermentation with B. subtilis var. natto which is famous for its health benefits. In this study, 3 commercially...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/66557929906444016912 |