Production and Evaluation of Soybean Tempeh to Use as a Ready to Eat Meal in Egyptian Hotels
A. A. Refaat, Hemmat, M. Abdel-hady, Shimaa, A. Amin & A. M. Emam · Asian Food Science Journal · 2018
Aims: Production and evaluation of soybean tempeh for use as a new food category (as appetiser, salads and crisps) in Egyptian hotels. Study Design: Study soybean tempeh was prepared by fermenting soybean seeds with Rhizopus oligosporus ATCC 22959 during 96 hours fermentation per...
Open access
Research Article
10.9734/AFSJ/2018/43681