1. Content and release of amino acids during the tempe fermentation;Baumann,1990
2. Changes of amino acid content during tempe fermentation and possibilities of optimization;Baumann,1992
3. Indigenous fermented foods;Beuchat,1983
4. A rapid method of total lipid extraction and purification;Bligh;Can J Biochem Physiol,1959
5. Scheikundig onderzoek van in Nederlands Indies inheemse Voedingsmiddelen and de Soyabean;Boorsma;Geneesk Tijdschr v Ned Indie,1900