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...
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| Format: | Thesis |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/46789/1/46789.pdf |
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