Development of a new antioxidant drink from coffee silverskin
This study aimed to transform coffee silverskin
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- 2295
Taste improvement & nutrient analysis of overripe tempe extract
Overripe tempe is highlighted for its natural umami taste. The umami taste come from its amino acid composition, particularly due to glutamic acid and aspartic acid. Enzymatic hydrolysis of protein…
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- 3109
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