Studies on Natto [fermented soybeans], 1: Change of saccharides in soybeans during manufacturing of Natto.
1982
Kanno A. | Takamatsu H. | Takano N. | Akimoto T.
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Bibliographic information
Pagination
v.105-110(2)
Language
Japanese
Note
29 ref.; Summary (En).
Type
Journal Article; Journal Part; Summary
Source
Journal-of-Japanese-Society-of-Food-Science-and-Technology (Japan). (Feb 1982). v. 29(2) p. 105-110.
Corporate Author
Asahi Chemical Industry Co. Ltd., Sakai, Ibaraki (Japan). Food Research Lab.
Chalmers Tekniska Hoegskola, Goeteborg (Sweden).
2012-11-15
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