Physicochemical and functional properties of soybean tempeh protein hydrolysate and its application in meatball / Wan Saidatul Syida Wan Kamarudin
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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2021
|
| 主題: | |
| 在線閱讀: | https://ir.uitm.edu.my/id/eprint/46789/1/46789.pdf https://ir.uitm.edu.my/id/eprint/46789/ |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|