Changes in Selected Chemical and Antinutritional Components during Tempeh Preparation Using Fresh and Hardened Common Beans

✍ Scribed by O. PAREDES-LÓPEZ; G.I. HARRY

• Book ID: 108816184
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 435 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb07923.x