Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix
Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with Rhizopus. A variety of substrates can be processed into tempe in the presence of other microorganisms. In this study, grass pea seeds with the addition of flaxseed oil cake (20% w/w) were e...
| Main Authors: | , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
Wiley
2024-01-01
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| 丛编: | International Journal of Food Science |
| 在线阅读: | http://dx.doi.org/10.1155/2024/5596798 |