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Characteristics and Quality of Japanese Traditional Fermented Soybean (Natto) from a Low-phytate Line |
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| Authors: | Qin Dong Hara Yoshie Raboy Victor Saneoka Hirofumi |
| Affiliation: | 1.Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi- Hiroshima, 739-8528, Japan ;2.Small Grains and Potato Research Unit, USDA-ARS, 1600 South 2700 West, Aberdeen, ID, 83210, USA ;3.Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, 739-8528, Japan ; |
| Abstract: | Plant Foods for Human Nutrition - The Japanese traditional fermented soybean or “natto”, a cheap and nutrient-rich food, is very popular in Japan. The low-phytate (LP) soybeans exhibit... |
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