Nutritional Changes in the Process of Rendang Tempeh’s Production (Gulai, Kalio, and Rendang)
Food processing, such as cooking, can affect the bioactive components of the ingredients. In making rendang tempeh, several stages must be gone through, such as curry (gulai) and kalio formation; therefore, the production of rendang tempeh will take time and might be impacted by the changes in...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Society for Innovative Agriculture
2025-01-01
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| Series: | Journal of Global Innovations in Agricultural Sciences |
| Online Access: | https://jgiass.com/pdf-reader.php?file=Nutritional-Changes-in-the-Process-of-Rendang-Tempeh%E2%80%99s-Production-(Gulai,-Kalio,-and-Rendang).pdf&path=issue_papers |
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