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Beschreibung
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 optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product.
This book explores the the use of Response Surface Methodology to optimize the processing parameters involved in cowpea tempeh production
Details
| Verlag | LAP LAMBERT Academic Publishing |
| Ersterscheinung | 30. September 2010 |
| Maße | 22 cm x 15 cm x 1.2 cm |
| Gewicht | 292 Gramm |
| Format | Softcover |
| ISBN-13 | 9783838381640 |
| Seiten | 184 |
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