Impact of concentration of glucono delta lactone (gdl), tempe starter and length of soaking time in physical and protein profile of tempe and overripe tempe

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Impact of concentration of glucono delta lactone (gdl), tempe starter and length of soaking time in physical and protein profile of tempe and overripe tempe

tempe and overripe tempe were produced with variations of GDL concentration (4 g/l - Personal Name;

Tempe production requires 48 h of solid-state fermentation and another 72 h for overripe tempe. Adding glucono delta-lactone (GDL) in the soaking process could shortened the production time

Availability

B02625 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 2625
Publisher: : Swiss German University., 2017
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): 12 g/l
Specific Detail Info: -
Statement of Responsibility: tempe starter and length of soaking time are still unknown. In this study

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