Impact of gdl acidification towards nutrient properties of tempe and overripe tempe

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Impact of gdl acidification towards nutrient properties of tempe and overripe tempe

and resulting better aroma and overall acceptance of overripe tempe which have been discussed in pre - Personal Name;

Fresh tempe is commonly known in Indonesian as traditional fermented food product while overripe tempe is commonly used as spices in Javanese cuisine. The GDL acidification show some potencies by reducing water used in soaking in a short time

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B02632 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 2632
Publisher: : Swiss German University., 2017
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): ash content (SNI-01-2891-1992)
Specific Detail Info: -
Statement of Responsibility: speeding up fermentation of overripe tempe

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