Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour.
Indonesia has a diversity of traditional food. One of them is tempe, a fermented food which is generally made from soybean. Currently, the diversity of tempe raw materials and tempe products are widely developed with the aim of increasing the nutritional content of tempe. Processing soybean into var...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 6; no. 3; pp. 826 - 835 |
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| Autores principales: | , , |
| Formato: | Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
2018
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| Acceso en línea: | Ver este registro en EBSCOhost |