𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Structural and Functional Properties of Fermented Soybean (Tempeh) by Using Rhizopus oligosporus

✍ Scribed by Handoyo, Tri; Morita, Naofumi

Book ID
120265369
Publisher
Taylor and Francis Group
Year
2006
Tongue
English
Weight
110 KB
Volume
9
Category
Article
ISSN
1094-2912

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Nutritional value of African yambean (Sp
Nutritional value of African yambean (Sphenostylis stenocarpa, L): improvement by solid substrate fermentation using the tempeh fungus Rhizopus oligosporus
✍ Marshall A Azeke; Barbara Fretzdorff; Hans Buening-Pfaue; Thomas Betsche πŸ“‚ Article πŸ“… 2006 πŸ› John Wiley and Sons 🌐 English βš– 281 KB

## Abstract The tropical African yambean (AYB, __Sphenostylis stenocarpa__ L.) is a hardy, protein‐rich under‐utilised African legume. Anti‐nutrients, and the excessively long cooking time (4–6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non‐tr