Evaluation of Physicochemical and Nutritional Contents in Soybean Fermented Food Tempeh by Rhizopus oligosporus
Arifa Tahir, Maria Anwar, Hira Mubeen & Shahid Raza · Journal of Advances in Biology & Biotechnology · 2018
Evaluation of Physicochemical and Nutritional Contents in Soybean Fermented Food Tempeh by Rhizopus oligosporus Rhizopus oligosporus is considered as most preferred species in tempeh fermentation among the tempeh culture on top of it is most widely used and one of the known molds...
Open access
Research Article
10.9734/JABB/2018/26770