Study on the Drying Kinetics of Tempeh from Different Raw Materials

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Study on the Drying Kinetics of Tempeh from Different Raw Materials

Tempeh, offers high nutrition and digestibility but boasts a limited shelf life due to microbial activity. This study aimed to extend tempeh's shelf life by drying it into chips. Soybean, Indian dhal, and chickpea tempeh were sliced, dried at 80, 90, and 100°C, and analyzed for moisture content...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Evergreen
المؤلف الرئيسي:	Suzihaque M.U.H.; Mohd Jefri N.J.; Kidani E.
التنسيق:	مقال
اللغة:	English
منشور في:	Joint Journal of Novel Carbon Resource Sciences and Green Asia Strategy 2024
الوصول للمادة أونلاين:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85213853981&doi=10.5109%2f7326952&partnerID=40&md5=06ec612c824fa2d19b15cbde6c29e8de

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