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

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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

fat 4.51% - Personal Name;

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

Availability

B02281 2281 (Rack Thesis) Available but not for loan - Missing

Detail Information

Series Title: -
Call Number: 2281
Publisher: mou : Swiss German University., 2016
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): carbohydrate 54.10%
Specific Detail Info: -
Statement of Responsibility: and comparable nutritional properties compared to reference method (dry basis protein 39.22%

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