Results 161 to 167 of about 668 (167)

Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

Journal of Food Processing and Preservation, 2016
Jose Alberto Gallegos-Infante, Nicolas Oscar Soto-Cruz, Rubén Francisco González-Laredo   +2 more
exaly  

Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh)

International Journal of Food Sciences and Nutrition, 2007
Hideyuki Aoki
exaly  

Antioxidants isolated from Fermented Soybeans (Tempeh)

Nature, 1964
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

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

Critical Reviews in Microbiology, 1993
exaly  

Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh

Journal of Bioscience and Bioengineering, 2005
exaly  

Growth of Bacillus cereus in soyabean tempeh

International Journal of Food Microbiology, 1987
exaly