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...
Saved in:
Main Author: | Wan Kamarudin, Wan Saidatul Syida |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2021
|
Subjects: | |
Online Access: | https://ir.uitm.edu.my/id/eprint/46789/1/46789.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
by: Wan Kamarudin, Wan Saidatul Syida
Published: (2014) -
Nutrient enrichment of fermented soybean tempeh via anaerobic fermentation with various biological activities
by: Mohd Yusof, Hamidah
Published: (2013) -
Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff
by: Wan A Latiff, Wan Najma Farhaten
Published: (2016) -
Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize, soybean, and crayfish
by: Sheriff, Adegbusi Halid
Published: (2022) -
Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
by: Mohd Rodzi, Nurdalila Diyana
Published: (2015)