Changes on amino acids content in soybean, garbanzo bean and groundnut during pre-treatments and tempe making

Fermentation of legumes is a well-recognised preserving method that not only diversifies the sensory attributes of the legume-based foods but also enhances its nutritional value. This study aimed to evaluate the changes in amino acids content of soybean, garbanzo bean and groundnut upon pre-treatmen...

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Bibliographic Details
Main Authors: Aishah Bujang,, Nurul Akmal Taib,
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2014
Online Access:http://journalarticle.ukm.my/7049/1/08_Aishah_Bujang.pdf
http://journalarticle.ukm.my/7049/
http://www.ukm.my/jsm/
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