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Published in 2017 at "Cereal Chemistry"
DOI: 10.1094/cchem-07-16-0186-r
Abstract: This experiment was aimed at comparing the sensory, nutritional, and bioactive parameters of tempe-type products obtained from quinoa seeds by means of solid-state fermentation with Rhizopus oligosporus. Quinoa tempe was compact and nonsporulating, of 61–65%…
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Keywords:
sensory nutritional;
quinoa tempe;
nutritional bioactive;
bioactive parameters ... See more keywords