Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean usingRhizopus oligosporus
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.01907.x/fullpdf
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2. Antioxidative properties of faba-, soybean- and oat tempeh;Berghofer;International Journal of Food Science and Nutrition,1998
3. Effect of fermentation on the antioxidant activity of red beans (Phaseolus radiatus L. var. Aurea) ethanolic extract;Chou;International Journal of Food Science and Technology,2008
4. Reduction of phytate content while preserving mineral content during whole grain cereal tempeh fermentation;Eklund-Jonsson;Journal of Cereal Science,2006
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