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Research Article

Tempeh: A Mold-Modified Indigenous Fermented Food Made from Soybeans and/or Cereal Grains

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Pages 137-188 | Published online: 25 Sep 2008

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Emmanuel Oladeji Alamu, Therese Gondwe, Olalekan Ayinde, Gbenga Akinwale, Pheneas Ntawuruhunga, Wasiu Awoyale, Adebayo Abass & Busie Maziya-dixon. (2021) Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia. Cogent Food & Agriculture 7:1.
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Netsanet Shiferaw Terefe & Mary Ann Augustin. (2020) Fermentation for tailoring the technological and health related functionality of food products. Critical Reviews in Food Science and Nutrition 60:17, pages 2887-2913.
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Samuel Ayofemi Olalekan Adeyeye. (2020) Aflatoxigenic fungi and mycotoxins in food: a review. Critical Reviews in Food Science and Nutrition 60:5, pages 709-721.
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Tri Handoyo & Naofumi Morita. (2006) Structural and Functional Properties of Fermented Soybean (Tempeh) by Using Rhizopus oligosporus . International Journal of Food Properties 9:2, pages 347-355.
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PATRICK McCUE & KALIDAS SHETTY. (2004) Health Benefits of Soy Isoflavonoids and Strategies for Enhancement: A Review. Critical Reviews in Food Science and Nutrition 44:5, pages 361-367.
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Jing Wang & Daniel Y. C. Fung. (1996) Alkaline-Fermented Foods: A Review with Emphasis on Pidan Fermentation. Critical Reviews in Microbiology 22:2, pages 101-138.
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