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Process Optimization of Cowpea Tempeh by Response Surface Methodology. This book explores the the use of Response Surface Methodology to optimize the processing parameters involved in cowpea tempeh production

Код 1455653

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Аннотация к книге "Process Optimization of Cowpea Tempeh by Response Surface Methodology. This book explores the the use of Response Surface Methodology to optimize the processing parameters involved in cowpea tempeh production"

Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to...

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Издательство: Книга по требованию
Дата выхода: июль 2011
ISBN: 978-3-8383-8164-0
Объём: 184 страниц
Масса: 301 г
Размеры(высота, ширина, толщина), см: 23 x 16 x 1

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