Characterization of biochemical and functional properties of water-soluble tempe flour-Reference-Cited by-同舟云学术

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Characterization of biochemical and functional properties of water-soluble tempe flour

Published:2018-12 Issue:suppl 1 Volume:38 Page:147-153
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

PUTERI Nafisah Eka¹,ASTAWAN Made¹,PALUPI Nurheni Sri¹,WRESDIYATI Tutik¹,TAKAGI Yasuaki²

Affiliation:

1. Bogor Agricultural University, Indonesia

2. Hokkaido University, Japan

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38s1/0101-2061-cta-fst13017.pdf

Reference42 articles.

1. Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods;Abdel-aal E. M.;LWT,2008

2. Official methods of analysis,2012

3. Karakteristik fisikokimia tepung kecambah kedelai;Astawan M.;Pangan,2016

4. Application of vacuum packaging to extend the shelf life of fresh-seasoned tempe;Astawan M.;International Food Research Journal,2016

5. Karakteristik fitokimia tepung tempe kecambah kedelai;Astawan M.;Jurnal Gizi Pangan,2016

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1. Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder;Food Science and Technology International;2024-07-21

2. Physical characteristics of tempe flour as affected by pre-treatment and drying methods;AIP Conference Proceedings;2024

3. Analysis of Soybean Production Trends in Indonesia;BIO Web of Conferences;2024

4. Production of high moisture textured tempeh (fermented soy) protein by single screw cooking extrusion and evaluation of its physicochemical properties and sensory attributes;International Journal of Food Science & Technology;2023-12-15

5. Improvement of the functional value of green soybean (edamame) using germination and tempe fermentation: A comparative metabolomics study;Journal of Bioscience and Bioengineering;2023-09

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