Microbial and chemical changes during preparation in the traditionally fermented soybean product Tungrymbai of ethnic tribes of Meghalaya
Date
2013-02-07
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
Keywords
Traditionally fermented soybean, Tungrymbai, Pre-cooked, Post-cooked, Microbial, Chemical, LAB, Meghalaya, LACTIC-ACID BACTERIA; SP NOV.; FOOD; IDENTIFICATION; MICROFLORA; HAWAIJAR; STARTER; KINEMA