Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus-Reference-Cited by-同舟云学术

Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus

Published:2020-02 Issue: Volume:119 Page:108880
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Erkan Selime Benemir,Gürler Hilal Nur,Bilgin Duygu Gizem,Germec Mustafa^ORCID,Turhan Irfan^ORCID

Funder

Scientific and Technological Research Council of Turkey (TUBITAK) Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. Response surface methodology for studying the quality characteristics of cowpea (Vigna unguiculata)‐based tempeh;Annor;Journal of Food Process Engineering,2010

4. Effect of bicarbonate salts and sequential using of frying oil on acrylamide and 5-hydroxymethylfurfural contents in coated fried chicken meat;Aykın;International Journal of Food Properties,2016

5. A low cost nutritious food “Tempeh”-A review;Babu;World Journal of Dairy & Food Sciences,2009

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