Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pe...
Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix
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Publisher
United States: Hindawi
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Language
English
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Publisher
United States: Hindawi
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Scope and Contents
Contents
Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with Rhizopus. A variety of substrates can be processed into tempe in the presence of other microorganisms. In this study, grass pea seeds with the addition of flaxseed oil cake (20% w/w) were either fermented using individual mould strains—Rhi...
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Full title
Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix
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TN_cdi_doaj_primary_oai_doaj_org_article_a35369b32e2b4b7891ff1beb11087f6c
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_a35369b32e2b4b7891ff1beb11087f6c
Other Identifiers
ISSN
2356-7015,2314-5765
E-ISSN
2314-5765
DOI
10.1155/2024/5596798
