Nutritional composition and sensory evaluation of tempeh from different combinations of beans
Tempeh is recognised as an excellent source of plant protein and a promising meat substitute in the diet. Recently, the development of tempeh by blending different legumes has gained more attention, but references are limited. This study aimed to develop tempeh combinations of soybean with chickpea...
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| Main Authors: | , , , |
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| 格式: | Article |
| 语言: | English |
| 出版: |
2024
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| 在线阅读: | http://eprints.uthm.edu.my/11087/1/J17576_5037c91ce59c69dbdd999190c648702c.pdf http://eprints.uthm.edu.my/11087/ https://doi.org/10.26656/fr.2017.8(2).088 |
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