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Characterization of Fermented Rice Noodle (mohingar) in Myanmar
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- Katoh Miyuki
- Faculty of Education Kagawa University
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- Seki Hiromi
- Faculty of Education Kagawa University
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- Nagano Hiroko
- Faculty of Education Gifu University
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- Akuzawa Sayuri
- Department of Agriculture of Tokyo University
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- Ikeda Masayo
- Faculty of Home Economics, Otsuma Women's University
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- Omori Masashi
- Faculty of Home Economics, Otsuma Women's University
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- Arai Motoo
- Debartment of Applied Biological Chemistry, College of Agriculture, and Research Institute for Advanced Science and Technology, Osaka Prefecture University
Bibliographic Information
- Other Title
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- ミャンマーにおける発酵米麺 (モヒンガー) の製造上の特色
- シリョウ ミャンマー ニ オケル ハッコウ ベイメン モヒンガー ノ セイゾウジョウ ノ トクショク
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Description
Myanmar has several traditional fermented foods, wherein the process of manufacture is highly dependent on the microorganisms naturally present in the raw materials and in the environment.There is popular traditional fermented food in Myanmar called mohingar (fermented rice noodles) that is a kind of noodle soup that could be called the country's national dish.There are a variety of traditional fermented food products available in the markets or restaurants and most of these products are produced on a small scale by local area industry.<BR>Though many people in Myanmar eat mohingar for breakfast, they also often have nonfermented noodles called, khauk swear.
Journal
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- Journal for the Integrated Study of Dietary Habits
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Journal for the Integrated Study of Dietary Habits 12 (3), 274-278, 2001
THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS
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Details 詳細情報について
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- CRID
- 1390282680175996160
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- NII Article ID
- 10013025044
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- NII Book ID
- AA11804821
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- ISSN
- 18812368
- 13469770
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- NDL BIB ID
- 6106813
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- Data Source
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- JaLC
- NDL Search
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed