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...
| 發表在: | Evergreen |
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| 主要作者: | |
| 格式: | Article |
| 語言: | English |
| 出版: |
Joint Journal of Novel Carbon Resource Sciences and Green Asia Strategy
2024
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85213853981&doi=10.5109%2f7326952&partnerID=40&md5=06ec612c824fa2d19b15cbde6c29e8de |