Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto
Natto is a traditional Japanese food made from soybeans fermented by Bacillus subtilis natto. Because natto is high in protein and contains healthful bacteria, dieticians and producers have campaigned for higher consumption of natto in areas such as Kansai, where our university is located. One of th...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | article |
| Language: | EN |
| Published: |
American Society for Microbiology
2019
|
| Subjects: | |
| Online Access: | https://doaj.org/article/3bb5b07c72c54c6f832b6c62294e5bb1 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|