Changes on amino acids content in soybean, garbanzo bean and groundnut during pre-treatments and tempe making
Fermentation of legumes is a well-recognised preserving method that not only diversifies the sensory attributes of the legume-based foods but also enhances its nutritional value. This study aimed to evaluate the changes in amino acids content of soybean, garbanzo bean and groundnut upon pre-treatmen...
| Główni autorzy: | , |
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| Format: | Artykuł |
| Język: | English |
| Wydane: |
Universiti Kebangsaan Malaysia
2014
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| Dostęp online: | http://journalarticle.ukm.my/7049/1/08_Aishah_Bujang.pdf |