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food research

07/26/2018 / By Ralph Flores

Fermented soybeans offer probiotic properties that fight bacterial infections and balance cholesterol

Tungrymbai, a fermented soybean product commonly eaten in parts of India, may possess probiotic properties, a study shows. The research, led by the Tezpur University, was published in the journal Acta Alimentaria. Tungrymbai is common to the ethnic tribes of Meghalaya. While its unique texture and flavor may not be palatable to everyone, the dish – as well as […]

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