Nutrition Content, Protein Quality, and Antioxidant Activity of Various <i>Tempeh Gembus</i> Preparations-Reference-Cited by-同舟云学术

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Nutrition Content, Protein Quality, and Antioxidant Activity of Various Tempeh Gembus Preparations

Published:2019-09-23 Issue:8 Volume:7 Page:605-612
ISSN:2333-1119
Container-title:Journal of Food and Nutrition Research
language:
Short-container-title:JFNR

Author:

Nur Afifah Diana,Rahma Atika,Sarining Nuryandari Shinta,Alviche Lola,Indriyamti Hartono Pipih,Marfuah Kurniawati Dewi,Sandi Wijayanti Hartanti,Yudi Fitranti Deny,Purwanti Rachma

Publisher

Science and Education Publishing Co., Ltd.

Subject

General Engineering

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chemical properties, sensory characteristics, and antibacterial activity to Staphylococcus aureus of tempeh gembus fermented with Mosaccha inocula;Innovative Food Science & Emerging Technologies;2024-07

2. Development of Plant-Based Burger Patties Using Vegan Staples Like Tofu and Tempeh: An Exploration Study Among the Young Adults;Journal of Culinary Science & Technology;2024-06-14

3. Health Benefits Indonesian Fermented Food of Tempeh Gembus Upon National Readiness for Sustainable Development Goals Achievement;Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries;2023-01-27

4. The role of filamentous fungi in advancing the development of a sustainable circular bioeconomy;Bioresource Technology;2022-02

5. The Effect of Processed Tempeh Gembus Administration on Blood Glucose in Obese Women;IOP Conference Series: Earth and Environmental Science;2020-06-01

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