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Changes in the contents of fat-soluble vitamins and provitamins during tempe fermentation

✍ Scribed by Jutta Denter; Hans-Jürgen Rehm; Bernward Bisping

Book ID
114159769
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
213 KB
Volume
45
Category
Article
ISSN
0168-1605

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Amounts of dry matter, ash, protein, free ammonia, crude lipid, glyceride-glycerol, free fatty acids, free glycerol, glucosamine, protease activity and lipase activity were monitored during the fermentation of bacteria-free tempe made with acidified soya bean cotyledons and Rhizopus oligosporus NRRL