Solid-substrate fermentation of soya beans to tempe: process innovations and product characteristics

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Publication details: Wageningen Landbouw University 1995Edition: Description: 154pISBN:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	University Library	635.655:663 SOL (Browse shelf(Opens below))	Available		G0007107

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Previous	635.652 SAV Effects of bioprocessed antinutritional factors on bean protein quality: with special emphasis on phaseolus vulgaris L	635.652:581.141 XUH Seed development in phaseolus vulgaris L. populus nigra L., and ranunculus sceleratus L. with special reference to the microtubular cytoskeleton	635.652:632.38POT KHA Studies on interference between newly defined bean-infecting potyviruses	635.655:663 SOL Solid-substrate fermentation of soya beans to tempe: process innovations and product characteristics	635.656:632.1 OYA Root rot of peas in the Netherlands; fungal pathogens, inoculum potential and soil receptivity	635.67 HOU Fermentation of maize (Zeamays L.) meal for mawe production in Benin: physical, chemical and microbiological aspects	635.67:663.452 NCH Innovations in the production of kenkey, a traditional fermented maize product of Ghana: nutritional, physical and safety aspects	Next

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