A review on health benefits and processing of tempeh with outlines on its functional microbes
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 cake-like product as enzymes break down complex nu...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier B.V.
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115578/1/115578.pdf http://psasir.upm.edu.my/id/eprint/115578/ https://linkinghub.elsevier.com/retrieve/pii/S2666833524000364 |
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