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...
Guardado en:
Autores principales: | Yoko Yoshiyama, Jun Shima, Toru Fushiki |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
American Society for Microbiology
2019
|
Materias: | |
Acceso en línea: | https://doaj.org/article/3bb5b07c72c54c6f832b6c62294e5bb1 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
por: Yun Yang, et al.
Publicado: (2021) -
Understanding Undergraduates’ Problem-Solving Processes
por: Ross H. Nehm
Publicado: (2010) -
Pyrazines Biosynthesis by <i>Bacillus</i> Strains Isolated from Natto Fermented Soybean
por: Grzegorz Kłosowski, et al.
Publicado: (2021) -
Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>
por: Huei-Ju Wang, et al.
Publicado: (2021) -
Interleaved practice enhances memory and problem-solving ability in undergraduate physics
por: Joshua Samani, et al.
Publicado: (2021)