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Effect of processing and soybean cultivar on natto quality using response surface methodology
In an attempt to commercialize the traditional technology of fermenting soybean into natto on laboratory scale using three locally available soybean varieties, that is, white, black, and brown, response surface methodology (RSM) was used to determine the optimum combination of two factors, that is,...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6341133/ https://www.ncbi.nlm.nih.gov/pubmed/30680171 http://dx.doi.org/10.1002/fsn3.848 |