Nutritional composition and sensory evaluation of tempeh from different combinations of beans

• 主要な著者: Z.J, Tan, M.F, Abu Bakar, S.Y, Lim, H, Sutimin
• フォーマット: 論文
• 言語: English
• 出版事項: 2024
• 主題: T Technology (General)
• オンライン･アクセス: 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

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...