Changes on amino acids content in soybean, garbanzo bean and groundnut during pre-treatments and tempe making
Fermentation of legumes is a well-recognised preserving method that not only diversifies the sensory attributes of the legume-based foods but also enhances its nutritional value. This study aimed to evaluate the changes in amino acids content of soybean, garbanzo bean and groundnut upon pre-treatmen...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2014
|
| Online Access: | http://journalarticle.ukm.my/7049/1/08_Aishah_Bujang.pdf http://journalarticle.ukm.my/7049/ http://www.ukm.my/jsm/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!