A Comparative Study of ‘Tempe’ Produced from Different Beans as A Protein Source in Malaysia and Japan
Tempe is a traditional fermented food used widely in Southeast Asia especially in Malaysia and Indonesia. It has been consumed for a very long time since it is considered as a low-cost source of protein and can be consumed widely by people of every class. Tempe is generally made from dehulled, soake...
| Published in: | Chemical Engineering Transactions |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Italian Association of Chemical Engineering - AIDIC
2023
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85183525203&doi=10.3303%2fCET23106228&partnerID=40&md5=aba826652c0c10e4252f3b385e0df915 |