Alkaline-fermented foods: a review with emphasis on pidan fermentation.

@article{Wang1996AlkalinefermentedFA,
  title={Alkaline-fermented foods: a review with emphasis on pidan fermentation.},
  author={Jianan Wang and Daniel Yee Chak Fung},
  journal={Critical reviews in microbiology},
  year={1996},
  volume={22 2},
  pages={
          101-38
        }
}
Alkaline-fermented foods constitute a group of less-known food products that are widely consumed in Southeast Asia and African countries. They can be made from different raw ingredients. For instance, Japanese natto, Thai thua-nao, and kinema are made from cooked soybeans, dawadawa from African locust beans, ogiri from melon seeds, ugba from African oil beans, kawal from fresh legale leaves, owoh from cotton seeds, and pidan from fresh poultry eggs. In alkaline-fermented foods, the protein of… CONTINUE READING
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