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Optimization of soybean processing into kinema,a Bacillus‐fermented alkaline food,with respect to a minimum level of antinutrients |
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| Authors: | A. Sharma S. Kumari P. Wongputtisin M.J.R. Nout P.K. Sarkar |
| Affiliation: | 1. Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri, India;2. Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand;3. Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands |
| Abstract: | |
| Keywords: | antinutritional factor kinema process optimization response surface methodology sensory analysis soybean |