A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn
One variation of tempeh products is using corn. Tempeh made form soybeans with the addition of corn has obtained the best treatment with a ratio of soybean : corn namely (80 : 20)%. There is no research that discusses the character of soybean tempeh with the addition of corn during the processing....
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2023-09-01
|
| Series: | Andalasian International Journal of Agricultural and Natural Sciences |
| Subjects: | |
| Online Access: | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/40 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|