Microbial and Chemical Characterization of Tempeh From Locally Produced Legumes
Tempeh is a popular fermented food in Indonesia that commonly produced from soybean (Glycine max (L.) Merr.). Mungbean (Vigna radiata (L.) R. Wilczek) had the most preference value for tempeh produ…
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- 1770
Development of fruit jam sheet from pineapple (ananas comosus) using hydrocol…
Fruit jam is one of the most common bread companion for breakfast, and pineapple (Ananas comosus) jam is one of the common fruit jam found. To add convenience on applying fruit jam, innovation of f…
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- 3101
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