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  • Functional Effects of Fermented Soybean Food in China

    Edited by

    Dr. Xin Zhao
    Chongqing University of Education, China.

    Ms. Jing Zhang
    Chongqing Chemical Industry Vocational College, China.

    Dr. Xianrong Zhou
    Chongqing University of Education, China.

    ISBN 978-93-90888-37-5 (Print)
    ISBN 978-93-90888-45-0 (eBook)
    DOI: 10.9734/bpi/mono/978-93-90888-37-5

    This book deals with the functional effects of Shuidouchi (short time fermentation of soybean) and Chinese fermented soybean milk. This book contains various materials suitable for students, researchers and academicians in the area of probiotics. This book was funded by Chongqing University Innovation Research Group Project (CXQTP20033), China.

     

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