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Autor:
Sze Qi Teoh, Nyuk Ling Chin, Chun Wie Chong, Adiratna Mat Ripen, Syahmeer How, Joyce Jen Li Lim
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100330- (2024)
Tempeh is a nutritious fermented legume food made from soybeans and commonly consumed in Southeast Asia especially in Indonesia and Malaysia. The fermentation process involves growth of mold, Rhizopus spp. which transforms soybeans into a white firm
Externí odkaz:
https://doaj.org/article/d0f348c341ab45d8938628e3ee8d362f
