āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
unfermented
/ËĘnfÉËmÉntÉĒd/
unfermented
01
āĻ āĻĒāĻ°āĻŋāĻŦāĻ°ā§āĻ¤āĻŋāĻ¤, āĻāĻžāĻāĻāĻ¨ āĻĻā§āĻŦāĻžāĻ°āĻž āĻĒāĻ°āĻŋāĻŦāĻ°ā§āĻ¤āĻŋāĻ¤ āĻšāĻ¯āĻŧāĻ¨āĻŋ
not changed by fermentation and still in its original state
āĻāĻĻāĻžāĻšāĻ°āĻŖ
The recipe called for unfermented soybeans to be processed into tofu.
āĻ°ā§āĻ¸āĻŋāĻĒāĻŋāĻ¤ā§ āĻ
āĻĒāĻ°āĻŋāĻŦāĻ°ā§āĻ¤āĻŋāĻ¤ āĻ¸āĻ¯āĻŧāĻžāĻŦāĻŋāĻ¨āĻā§ āĻāĻĢā§āĻ¤ā§ āĻĒā§āĻ°āĻā§āĻ°āĻŋāĻ¯āĻŧāĻž āĻāĻ°āĻžāĻ° āĻāĻ¨ā§āĻ¯ āĻŦāĻ˛āĻž āĻšāĻ¯āĻŧā§āĻāĻŋāĻ˛āĨ¤
āĻļāĻŦā§āĻĻāĻ¤āĻžāĻ¤ā§āĻ¤ā§āĻŦāĻŋāĻ āĻāĻžāĻ
unfermented
fermented
ferment
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
