Tempeh: A Mold-Modified Indigenous Fermented Food Made from Soybeans and/or Cereal Grains
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://www.tandfonline.com/doi/pdf/10.3109/10408419309113527
Reference173 articles.
1. Ogi Quality of Sorghum Flour Dry-Milled from Fermented Sorghum Grains
2. Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi
3. Chemical and Nutritional Characterization of Lupine Tempeh
4. Fermentation studies on maize during the preparation of a traditional african starch-cake food
5. Nutrient Quality of Corn and Sorghum Supplemented with Cowpeas (V. unguiculata) in the Traditional Manufacture of Ogi
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