Studies on the Nutritional Value of Tempeh
- 1 September 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (5), 580-586
- https://doi.org/10.1111/j.1365-2621.1967.tb00837.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Amino Acid Studies on the Effect of Fermentation Time and Heat‐Processing of TempehJournal of Food Science, 1965
- Antioxidants isolated from Fermented Soybeans (Tempeh)Nature, 1964
- Changes in Soybean Lipids During Tempeh Fermentationa,bJournal of Food Science, 1961
- STUDIES ON TEMPEH— AN INDONESIAN FERMENTED SOYBEAN FOODaJournal of Food Science, 1960
- TRYPTOPHAN CONTENT OF FISH MEATNIPPON SUISAN GAKKAISHI, 1960
- Studies on the Conditions for the Hydrolysis of Foodstuffs on the Microbiological Assay of Some Amino AcidsEiyo to Shokuryo, 1959
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958
- Determination of Thiamine by Thiochrome ReactionAnalytical Chemistry, 1953
- Use of Lactobacillus arabinosus 17-5 for Microassay of Pantothenic AcidIndustrial & Engineering Chemistry Analytical Edition, 1945
- Yeast Microbiological Methods for Determination of Vitamins PYRIDOXINEIndustrial & Engineering Chemistry Analytical Edition, 1943