ANALYSIS OF CHEMICAL AND MICROBIAL CHANGE DURING STORAGE OF OVERRIPE TEMPEH POWDER AS SEASONING MATERIAL
Tempeh and other soy-derived products are historically and currently some of the most important foods in the Asian region where diets remain predominantly plant-based. Overripe tempeh (tempe semangit) is a term used for over-fermented tempeh with pungent odor and darkening appearance commonly used i...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Diponegoro University
2015-04-01
|
| Series: | International Journal of Science and Engineering |
| Subjects: | |
| Online Access: | https://ejournal.undip.ac.id/index.php/ijse/article/view/7755 |