Functional and microbiological properties of spirulina soybean tempeh flour modified by heat-moisture treatment and annealing

Abstract Spirulina, known for its high protein content, can be developed into tempeh and further processed into flour for bakery products. However, the direct use of spirulina-tempeh flour as a premix presents challenges, particularly in achieving stable volume and texture. This study aimed to deter...

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Autors principals:	Vira Putri Yarlina, Naydelline Nitema Warae, Herlina Marta, Nur Akmalia Hidayati, Heni Radiani Arifin, Putri Widyanti Harlina, Mohd Nizam Lani
Format:	Artigo
Idioma:	Inglês
Publicat:	Nature Portfolio 2025-10-01
Col·lecció:	Scientific Reports
Matèries:	Spirulina-tempeh flour Heat-moisture treatment Annealing Functional properties Physicochemical properties
Accés en línia:	https://doi.org/10.1038/s41598-025-22096-x
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