Quality protein maize (Zea mays L.) tempeh flour through...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2004 Vol. 37; Iss. 1

Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process

E.O. Cuevas-Rodrı́guez, J. MiIán-Carrillo, R. Mora-Escobedo, O.G. Cárdenas-Valenzuela, C. Reyes-Moreno
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Volume:
37
Year:
2004
Language:
english
DOI:
10.1016/s0023-6438(03)00134-8
File:
PDF, 229 KB
english, 2004
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