Taste of Water-Soluble Extracts Obtained from Over-Fermented Tempe-Reference-Cited by-同舟云学术

Taste of Water-Soluble Extracts Obtained from Over-Fermented Tempe

Published:2016-06-02 Issue:9 Volume:19 Page:2063-2073
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Utami Rahayu¹²,Wijaya Christofora Hanny¹,Lioe Hanifah Nuryani¹

Affiliation:

1. Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Darmaga, Bogor, West Java, Indonesia

2. Department of Food Technology, Faculty of Agriculture Industrial Technology, Sahid University, Jakarta, Indonesia

Funder

Indonesian Ministry of National Education, Hibah Kompetensi (HIKOM) 2012

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1104509

Reference35 articles.

1. Structural and Functional Properties of Fermented Soybean (Tempeh) by UsingRhizopus oligosporus

2. Changes in Free Amino Acids of Tempe during Preparation with Velvet Beans(Mucuna pruriens).

3. Tempe fermentation, innovation and functionality: update into the third millenium

4. Gunawan-Puteri, M.D.P.T.; Wijaya,C.H. Mutukumira, A.N. The Utilization of Overriped Tempe (Tempe Semangit) As Indigenous Condiment. In 2nd Workshop on Food Safety Technologies and Innovations Applied to Food Safety. July 5–6, IATA-CSIC, Valencia, Spain. Food Safety Working Group of CIGR, Valencia, 2012; 134–153.

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