Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food

Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food

Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investig...

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Bibliographic Details
Main Authors: Rachma Wikandari, Dyah Ayu Kinanti, Regina Devi Permatasari, Nur Lisa Rahmaningtyas, Nidya Rizkadianari Chairunisa, Sardjono, Coralie Hellwig, Mohammad J. Taherzadeh
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Fermentation
Subjects:
fungal fermentation
tempe
fungal strains
amino acids
microbiological
sensory characteristics
Online Access:https://www.mdpi.com/2311-5637/7/4/261

Internet

https://www.mdpi.com/2311-5637/7/4/261

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