Structural and Functional Properties of Fermented Soybean (Tempeh) by UsingRhizopus oligosporus
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910500224746
Reference17 articles.
1. Protein Utilization during Soybean Tempe Fermentation
2. Degradation of stachyose, raffinose, melibiose and sucrose by different tempe-producing Rhizopus fungi
3. Characterization of extra- and intracellular phytases from Rhizopus oligosporus used in tempeh production
4. Tempeh: A Mold-Modified Indigenous Fermented Food Made from Soybeans and/or Cereal Grains
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