Process improvement and control in the production of mung bean tempeh based on sensory quality followed by evaluation of nutritional, and microbial properties, and degradation rate
Modifications and process controls were applied on mung bean tempeh (MBT) production method to improve its sensory quality. Applying heat treatment (soaking in water at ± 75⁰C
B02281 | 2281 | (Rack Thesis) | Available |
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