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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/76208
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dc.contributor.authorEfriwati
dc.contributor.authorLilis Nuraida
dc.date.accessioned2015-09-02T02:20:20Z
dc.date.available2015-09-02T02:20:20Z
dc.date.issued2013-12
dc.identifier.citationHealth Science Journal of Indonesia (HSJI). Badan Litbangkes. Jakarta. Vol 4 No 2 Desember 2013 Hal 69-73en
dc.identifier.issn2087-7021-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/76208
dc.description.abstractTempeh 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.........en
dc.language.isoen
dc.publisherHealth Science Journal of Indonesia (HSJI). Badan Litbangkes. Jakarta
dc.subject.ddcTempehen
dc.subject.ddcIsoflavone-aglyconeen
dc.subject.ddcmacro nutrienten
dc.subject.ddcmicrobialen
dc.titleEffect of two production methods on macro nutrient and isofiavoneaglynecone composition in tempeh produced by household industriesen
dc.typeArticleen
dc.typeArticleen
Appears in Collections:Food Science and Technology

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