Effects of Soybean Processing and Packaging on the Quality of Commonly Consumed Local Delicacy Tempe
Tempe is a processed food, produced by fermenting soybeans with fungus Rhizopus oligosporus. In this study, the effects of soybean processing (soaking, cooking and fermentation) and packaging (food grade wrapping paper, polyethylene bags and low density polyethylene cling wrap) on physicochemical pr...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Published: |
Wiley
2016
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/17718/ http://dx.doi.org/10.1111/jfq.12252 |
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