DEVELOPMENT OF A FERMENTATION PROCEDURE TO PRODUCE A TEMPE-RELATED FOOD USING COMMON BEANS AS SUBSTRATE

被引：13

作者：

PAREDESLOPEZ, O ^{[1
]}

HARRY, GI ^{[1
]}

MONTESRIVERA, R ^{[1
]}

机构：

[1] INIFAP, CTR INVEST AGR EL BAJIO, CELAYA, GUANAJUATO, MEXICO

来源：

BIOTECHNOLOGY LETTERS | 1987年 / 9卷 / 05期

关键词：

D O I：

10.1007/BF01025799

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：333 / 338

页数：6

共 19 条

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[4]

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FUKUSHIMA D, 1985, Food Reviews International, V1, P149, DOI 10.1080/87559128509540768

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[9] ANTIOXIDATIVE STABILITY OF TEMPEH AND LIBERATION OF ISOFLAVONES BY FERMENTATION [J].

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[10] STUDIES ON NUTRITIONAL VALUE OF TEMPEH .2. RAT FEEDING TEST WITH TEMPEH, UNFERMENTED SOYBEANS, AND TEMPEH SUPPLEMENTED WITH AMINO ACIDS [J].

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