Solid state fermentation process for producing chickpea(Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product
Formulation of Emergency Food in Biscuit-Form Made From Proso Millet Flour (Panicum miliaceum) and Snakehead Fish (Channa striata) –Tempeh Flour Koya
Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time
Flour Substitution with Jack Bean Tempeh Flour (Canavalia Ensiformis) and Modified Cassava Flour (Mocaf): Physicochemical and Organoleptic Characteristics of High Protein Cookies
The effect of substitution of sorghum flour ( Sorghum bicolor L. Moench) modified by fermentation with tempeh starter on the characteristics of plain bread
