Microbiological and Sensory Properties of Tempeh as Influenced by Type of Legumes and Storage Temperature
Bambara groundnut and lima bean are lesser-known legumes with high protein content. These legumes were incorporated into tempeh; a soybean-based snack to advance their uses as food. This research studied effects of the legumes on microbiological, physicochemical and sensory properties of tempeh duri...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Sciendo
2023-06-01
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| Schriftenreihe: | Acta Universitatis Cibiniensis. Series E: Food Technology |
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| Online-Zugang: | https://doi.org/10.2478/aucft-2023-0003 |
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