Physicochemical and functional properties of soybean tempeh protein hydrolysate and its application in meatball / Wan Saidatul Syida Wan Kamarudin

• 第一著者: Wan Kamarudin, Wan Saidatul Syida
• フォーマット: 学位論文
• 言語: English
• 出版事項: 2021
• 主題: Nutrition; Cultures and culture media. Culture technique.
• オンライン･アクセス: https://ir.uitm.edu.my/id/eprint/46789/1/46789.pdf; https://ir.uitm.edu.my/id/eprint/46789/

Tempeh, a type of food derived from fermented soybean, has attracted the attention of researchers due to its superior nutritive qualities and metabolic regulatory functions. However, freshly prepared tempeh is easily perishable and can be kept for only 1-2 days at 27°C. Overripe tempeh is generally...