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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/76208
Title: Effect of two production methods on macro nutrient and isofiavoneaglynecone composition in tempeh produced by household industries
Authors: Efriwati
Lilis Nuraida
Issue Date: Dec-2013
Publisher: Health Science Journal of Indonesia (HSJI). Badan Litbangkes. Jakarta
Citation: Health Science Journal of Indonesia (HSJI). Badan Litbangkes. Jakarta. Vol 4 No 2 Desember 2013 Hal 69-73
Abstract: Tempeh was used as nutrition source and healthy food. Tempeh household industries apply different production methods. Those different could lead to different microbial composition and hence different chemical composition of tempeh. Therefore it is necessary to evaluate the effect of different tempeh production methods on the content of macro nutrient and active compound such as isoflavone-aglyconee in tempeh.........
URI: http://repository.ipb.ac.id/handle/123456789/76208
ISSN: 2087-7021
Appears in Collections:Food Science and Technology

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