Effect of the Solid Fermentation with Rhizopus Oligosporus on the Physicochemical and Functional Properties of a Mixture of Legumes to Produce Tempeh: Application of Mixture Design Methodology

Autor:	Germán Bolívar, Cristina Ramírez, Jhon Eduar Valencia, Camilo Molina, Liliana Londoño-Hernández
Rok vydání:	2021
Předmět:	biology Chemistry Rhizopus oligosporus Fermentation Food science biology.organism_classification
Zdroj:	SSRN Electronic Journal.
ISSN:	1556-5068
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::17ddfb8b0faec1deaf61f416d047998f https://doi.org/10.2139/ssrn.3964595 Zobrazit plný text záznamu