Effects of Soybean Processing and Packaging on the Quality of Commonly Consumed Local Delicacy Tempe
Author:
Affiliation:
1. Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science; University of Malaya; Kuala Lumpur 50603 Malaysia
2. Institute of Graduate Studies; University of Malaya; Kuala Lumpur Malaysia
Funder
UM CARES Fund
University of Malaya Research
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12252/fullpdf
Reference34 articles.
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4. Balqis , P Lilis , N Noriham , A Suliantari , K. Abdul Khalil , K. 2013 10.7763/IPCBEE.2013.V58.7
5. Effects of processing on antioxidant contents in selected dry beans (Phaseolus. Spp L);Boateng;LWT-Food Sci. Technol.,2008
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