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Thua nao: Thai fermented soybean

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Thua nao is a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans
with naturally occurring microbes. There are also similar products including natto in Japan, kinema in
India, and chongkukjang in Korea. In Thailand, thua nao is widely consumed, especially by people in the
northern part. The product is generally regarded as a protein supplement and widely used as a condiment.
Two major types of thua nao can be distinguished; fresh and dried forms. To date, scientific information
on thua nao is scarce and thus this article aims to document the updated knowledge of Thai
thua nao.

Keywords:
alkaline fermentation fermented soybean Thailand thua nao

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Ketersediaan

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Informasi Detail

Judul Seri

J Ethn Foods

No. Panggil

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Penerbit

: Elsevier B.V., 2015

Deskripsi Fisik

J Ethn Foods 2 (2015) 115e118

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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