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Chemical composition of tempeh from soybean cultivars specially developed for human consumption
2012
Food Science and Technology
Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus. It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267) were investigated. Soybean grains
doi:10.1590/s0101-20612012005000085
fatcat:xv3mektutvbvzercf45kup35gu