Nutritional Health Perspective of Natto: A Critical Review

Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an incubation period. Natto soya has grown popular because of its nutritional importance and health advantages. As a re...

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Detalles Bibliográficos
Autores principales: Afzaal, Muhammad, Saeed, Farhan, Islam, Fakhar, Ateeq, Huda, Asghar, Aasma, Shah, Yasir Abbas, Ofoedu, Chigozie E., Chacha, James S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9616652/
https://www.ncbi.nlm.nih.gov/pubmed/36312453
http://dx.doi.org/10.1155/2022/5863887

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9616652/
https://www.ncbi.nlm.nih.gov/pubmed/36312453
http://dx.doi.org/10.1155/2022/5863887

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