Browsing UT - Food Science and Technology by Subject "phytic acid"

Now showing items 1-1 of 1

    • Kinetika perubahan asam fitat pada tempe selama proses pemanasan 

      Suwarto, Abdi Tunggal Cahyo | Ahza, Adil Basuki (2011)
      Tempe is Indonesian traditional fermented food which is made from soybean. Despite its high nutrition value, tempe which is produced from soybean, contains phytic acid. This research is aimed at to study the kinetics of ...