Results 161 to 163 of about 688 (163)

Solid state fermentation process for producing chickpea(Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

Journal of the Science of Food and Agriculture, 2004
exaly  

Flour Substitution with Jack Bean Tempeh Flour (Canavalia Ensiformis) and Modified Cassava Flour (Mocaf): Physicochemical and Organoleptic Characteristics of High Protein Cookies

Vira Putri Yarlina, STP., M.Si, Kania Kaya Sakanti, Putri Widyanti Harlina, Dian Kurniati, Endah Wulandari, Mohd Nizam Lani   +5 more
openaire   +1 more source

The effect of substitution of sorghum flour ( Sorghum bicolor L. Moench) modified by fermentation with tempeh starter on the characteristics of plain bread

IOP Conference Series: Earth and Environmental Science
exaly