Changes in chemical composition and amino acid content of soy protein isolate (SPI) from tempeh
Processing of soybeans to other products and consumption of soy products is increasing worldwide mainly due to acclaimed health benefits. Processing can alter soybean sensory appeal, nutritive value and potentially affect consumer health. Rhizopus oligosporus was used to ferment soybean for 3 days....
| 发表在: | International Food Research Journal |
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| 主要作者: | |
| 格式: | 文件 |
| 语言: | English |
| 出版: |
Universiti Putra Malaysia
2018
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| 在线阅读: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85052536481&partnerID=40&md5=366907bfb2b4f0f09615137000dbbf45 |