Functional Effects of Fermented Soybean Food in China

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.

Book Details

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Book Details

Author

Dr. Xin Zhao
Ms. Jing Zhang
Dr. Xianrong Zhou
Pages

135
Publisher

B P International
Language

English
ISBN-13 (15)

978-93-90888-37-5 (Print)
978-93-90888-45-0 (eBook)
Published

July 13, 2021

About The Author / Editor

Dr. Xianrong Zhou

Chongqing University of Education, China.

Dr. Xin Zhao

Chongqing University of Education, China.

Ms. Jing Zhang

Chongqing Chemical Industry Vocational College, China.

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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