Bacillus-fermented Soybean Foods of Asia:History,Functionality and Health Benefits

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：feihuiy1

【摘要】

：

Ethnic fermented soybeans are one of the major food resources in the world to supplement inexpensive,high digested plant protein with low fat/cholesterol content and high nutritive value with several

【作者】

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Jyoti Prakash Tamang

【机构】

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Department of Microbiology,School of Life Sciences,Sikkim University,Gangtok 737102,Sikkim,India

【出处】

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第七届国际大豆加工利用会议

【发表日期】

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2016年4期

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　　Ethnic fermented soybeans are one of the major food resources in the world to supplement inexpensive,high digested plant protein with low fat/cholesterol content and high nutritive value with several health-promoting properties in the local diet as functional food.Asian fermented soybean foods might have originated from douchi or tau-shi,during the Han dynasty in southern China around 206 BC.

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Bacillus-fermented Soybean Foods of Asia:History,Functionality and Health Benefits

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