Nutritional and sensory characteristics of sari tempe formulated from import soybean (glycine max)
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Reference30 articles.
1. K.H. Steinkraus, Indonesian Tempe and Related fermentations, Handbook of Indigenous Fermented Foods, (Marcel Dekker, New York, 1983), pp. 1–94.
2. Tempe fermentation, innovation and functionality: update into the third millenium
3. Tempe fermentation: Some aspects of formation of γ-linolenic acid, proteases and vitamins
4. Formation of vitamins by pure cultures of tempe moulds and bacteria during the tempe solid substrate fermentation
5. Formation of B-vitamins by bacteria during the soaking process of soybeans for tempe fermentation
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