Optimization of production parameters for preparation of natto-pigeon pea with immobilized Bacillus natto and sensory evaluations of the product - Concepedia

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Optimization of production parameters for preparation of natto-pigeon pea with immobilized Bacillus natto and sensory evaluations of the product

23

Citations

33

References

2015

Year

Chen Feng, Shuang Jin, Meng Luo, Wei Wang, Xinxin Xia, Yuangang Zu, Leipeng Li, Yujie Fu

Innovative Food Science & Emerging Technologies

Immobilized Bacillus NattoHealth SciencesBiotechnologyAlternative Protein SourceProduction ParametersFood ProcessingFood TechnologyNatto-pigeon Pea

References

	Year	Citations

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