A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn

One variation of tempeh products is using corn.  Tempeh made form soybeans with the addition of corn has obtained the best treatment with a ratio of soybean : corn namely (80 : 20)%. There is no research that discusses the character of soybean tempeh with the addition of corn during the processing....

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Bibliographic Details
Main Authors: Daimon Syukri, Diana Sylvi, Siska Fitri Ramadani
Format: Article
Language:English
Published: Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas 2023-09-01
Series:Andalasian International Journal of Agricultural and Natural Sciences
Subjects:
Online Access:https://chipset.fti.unand.ac.id/index.php/aijans/article/view/40
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