Results 151 to 160 of about 2,169 (167)

Microbiological quality of tempeh with different wraps: banana leaf versus plastic

Journal of Food Science and Technology, 2021
Anja Meryandini, Antonius Suwanto, Meryandini Anja   +2 more
exaly  

Daidzein and genestein contents in tempeh and selected soy products

Food Chemistry, 2009
Hasnah Haron, Amin Ismail, Azrina Azlan   +2 more
exaly  

Tempeh

Amadeus Driando Ahnan-Winarno, Lorraine Cordeiro, Wida Winarno, Florentinus Gregorius Winarno, Hang Xiao   +4 more
openaire   +1 more source

Enhancing vitamin B12 in lupin tempeh by in situ fortification

LWT - Food Science and Technology, 2018
Martha F Endika, Eddy J Smid
exaly  

Tempeh

2004
openaire   +1 more source

Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean

Procedia Chemistry, 2015
Christofora Hanny Wijaya, Anthony N Mutukumira   +1 more
exaly  

Tempeh: A Mold-Modified Indigenous Fermented Food Made from Soybeans and/or Cereal Grains

Critical Reviews in Microbiology, 1993
Daniel Y C Fung
exaly  

Indonesia Tempeh

1999
openaire   +1 more source

Quality of Pumpkin Seed Tempeh as a Substitute for Soy Tempeh

Iwona Jasińska-Kuligowska, Maciej Kuligowski, Kornelia Karpiuk   +2 more
openaire   +1 more source

Tempeh attenuates cognitive deficit, antioxidant imbalance, and amyloid β of senescence-accelerated mice by modulating Nrf2 expression via MAPK pathway

Journal of Functional Foods, 2018
Yin-Ching Chan, I-Te Lee, Ming-Fu Wang   +2 more
exaly