Development of Natto [fermented soybeans] paste for senior citizens and others who have difficulty with mastication and deglutition
Mitsuboshi, S.(Kyoritsu Women's Univ., Tokyo (Japan)), Takahashi, K, Nakamura, A, Nakamura, M, Muramatsu, K, Kiuchi, K
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2007)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2007)
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Journal Article
Development of soft, sticky itohiki-natto manufactured for senior citizens
Mitsuboshi, S.(Kyoritsu Women's Univ., Tokyo (Japan)), Saito, H, Matsukawa, M, Miyaji, Y, Tanaka, T, Murahashi, A, Muramatsu, K, Watanabe, S, Kiuchi, K
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2006)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2006)
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Journal Article
Sporulation of Bacillus subtilis (natto) KFP 4 isolated from Takahashi natto starter derived from food extracts
Mitsuboshi, S.(Kyoritsu Women's Univ., Tokyo (Japan)), Obitsu, R, Otsuki, M, Katsumata, M, Kita, R, Watanabe, S, Tanaka, T, Muramatsu, K, Kiuchi, K
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2007)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2007)
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Journal Article