Protein enrichment of string beans (Vigna sesquipedalis) by Rhizopus oligosporus through tempe fermentation
ABSTRACT Tempe fermented product was prepared from white string bean seeds with the mold Rhizopus oligosporus to enrich the legume's protein content. Acidification with glacial acetic acid to control the pH of the soak water at 4.5 and boiling the beans at 100°C aided to successfully produce a...
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| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
2000.
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