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Effect of temperatures during pure culture fermentation of Kinema

โœ Scribed by J.P. Tamang; S. Nikkuni


Book ID
110269093
Publisher
Springer
Year
1998
Tongue
English
Weight
90 KB
Volume
14
Category
Article
ISSN
1573-0972

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โœ J. P. Tamang; S. Nikkuni ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› Springer ๐ŸŒ English โš– 582 KB

Kinema, a traditional fermented soybean food, serves as a low-cost source of protein in the diet of the people of the Himalaya. The traditional method of kinema preparation results in a product with inconsistent quality. Forty five strains of spore-forming bacteria were isolated from nine samples of