Nutritional composition and sensory evaluation of tempeh from different combinations of beans

Nutritional composition and sensory evaluation of tempeh from different combinations of beans

Tempeh is recognised as an excellent source of plant protein and a promising meat substitute in the diet. Recently, the development of tempeh by blending different legumes has gained more attention, but references are limited. This study aimed to develop tempeh combinations of soybean with chickpea...

書目詳細資料
Main Authors:	Z.J, Tan, M.F, Abu Bakar, S.Y, Lim, H, Sutimin
格式:	Article
語言:	English
出版:	2024
主題:	T Technology (General)
在線閱讀:	http://eprints.uthm.edu.my/11087/1/J17576_5037c91ce59c69dbdd999190c648702c.pdf

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