Process Optimization of Cowpea Tempeh by Response Surface Methodology

Language: English

Published by LAP LAMBERT Academic Publishing Sep 2010, 2010

3838381645 / 9783838381640

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This item is printed on demand - Print on Demand Titel. Neuware -Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 184 pp. Englisch.

Seller Inventory # 9783838381640

Title
Process Optimization of Cowpea Tempeh by Response Surface Methodology
Author
George Amponsah Annor
Publisher
LAP LAMBERT Academic Publishing Sep 2010
Publication year
2010
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3838381645
ISBN 13
9783838381640
Item weight
292 grams
Dimensions
220x150x12 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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