Aparatura Badawcza i Dydaktyczna > 2010 > T. 15, nr 3 > 63-69
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journal e-ISSN : | 2392-1765 |
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Bibliography
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[1] Nout M.J.R., Kiers J.L., Tempe fermentation, innovation and functionality: update into the third millennium. J. Appl. Microbiol., 98, 789-805, 2005.
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[2] Egounlety M., Aworh O., Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). J. Food Eng., 55, 249-254, 2003.
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[3] Koob C., Kranz K., Bisping B., Degradation of alpha-galactosides by tempe fermentation. The 21st international ICFM Symposium “Evolving microbial food quality and safety” FoodMicro 2008, Aberdeen, Scotland, wrzesień 2008, 196.