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dc.contributor.authorE. Chukeatiroteen_US
dc.contributor.authorK. Dajantaen_US
dc.contributor.authorA. Apichartsrangkoonen_US
dc.date.accessioned2018-09-04T04:42:04Z-
dc.date.available2018-09-04T04:42:04Z-
dc.date.issued2010-09-29en_US
dc.identifier.issn18125719en_US
dc.identifier.issn17273048en_US
dc.identifier.other2-s2.0-77956985955en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77956985955&origin=inwarden_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/50536-
dc.description.abstractthua nao is an indigenous fermented soybean of Northern Thailand. The product can be consumed directly or often used as major ingredient in several local dishes. Similar products include Japanese natto, Indian kinema and Nigerian dawadawa. Such fermented foods are commonly known as alkali fermented soybeans due to bacterial proteolytic activity during the fermentation. Interestingly, these are all household fermentations caused by mixed starter culture of bacilli (except natto which is commercialised and produced by a pure starter culture). In this present study, we aim to summarise the scientific basis of Thai thua nao including fermentation process, microbes involved and nutritive data. © 2010 Asian Network for Scientific Information.en_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.titleThua nao, indigenous Thai fermented soybean: A reviewen_US
dc.typeJournalen_US
article.title.sourcetitleJournal of Biological Sciencesen_US
article.volume10en_US
article.stream.affiliationsMae Fah Luang Universityen_US
article.stream.affiliationsPibulsongkram Rajabhat Universityen_US
article.stream.affiliationsChiang Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

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