EFFECTS OF COOKING METHOD ON SOME CONSTITUENTS OF "TEMPE" AN INDONESIAN FERMENTED SOYBEANS
The effect of cooking method on "tempe" was studied. The soybean variety Sj-2 was used in the preparation of tempe. "Tempe" was prepared using the method commonly practiced in Indonesia. Locally produced tempe mold was used as inoculant in the fermentation. The experiment was con...
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| Rannpháirtithe: | , , , |
| Formáid: | Academic Paper |
| Foilsithe / Cruthaithe: |
2016-12-28T05:50:32Z.
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| Rochtain ar líne: | Get Fulltext |
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A1234.567 |
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