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...

書誌詳細
出版年:	Evergreen
第一著者:	Suzihaque M.U.H.; Mohd Jefri N.J.; Kidani E.
フォーマット:	論文
言語:	English
出版事項:	Joint Journal of Novel Carbon Resource Sciences and Green Asia Strategy 2024
オンライン･アクセス:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85213853981&doi=10.5109%2f7326952&partnerID=40&md5=06ec612c824fa2d19b15cbde6c29e8de

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