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International Journal of Food Properties Volume 19, 2016 - Issue 9
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Articles

Taste of Water-Soluble Extracts Obtained from Over-Fermented Tempe

Rahayu UtamiDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Darmaga, Bogor, West Java, Indonesia;Department of Food Technology, Faculty of Agriculture Industrial Technology, Sahid University, Jakarta, IndonesiaCorrespondence[email protected]
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Christofora Hanny WijayaDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Darmaga, Bogor, West Java, IndonesiaView further author information
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Hanifah Nuryani LioeDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Darmaga, Bogor, West Java, IndonesiaView further author information
Pages 2063-2073 | Received 05 Jun 2015, Accepted 03 Oct 2015, Published online: 02 Jun 2016

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Libo Liu, Xiaoqian Chen, Linlin Hao, Guofang Zhang, Zhao Jin, Chun Li, Yuzhuo Yang, Jiajia Rao & Bingcan Chen. (2022) Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. Critical Reviews in Food Science and Nutrition 62:7, pages 1971-1989.
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