【摘 要】
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Fermented soybean or thua nao is a traditionally popular condiment in the northern region of Thailand.The product similarly to Japanese natto,Indian kinerna and Chinese schuidouchi is an important pro
【机 构】
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Department of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang M
论文部分内容阅读
Fermented soybean or thua nao is a traditionally popular condiment in the northern region of Thailand.The product similarly to Japanese natto,Indian kinerna and Chinese schuidouchi is an important protein source of local diet,moreover it can also be used as a food enhancer in several local dishes.To produce thua nao,soybean is cleaned,soaked overnight,cooked by boiling for 3-4h,then wrapped inside banana leaves,subsequently allowed to ferment naturally at ambient temperature for 2-3 days
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