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


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



Critical Reviews in Microbiology 22(2): 101-138



ISSN/ISBN: 1040-841X

PMID: 8817079

DOI: 10.3109/10408419609106457

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.

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Accession: 014993186

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Related references

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