Quinoa Tempe as a Value-Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds
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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%… read more here.
Keywords: sensory nutritional; quinoa tempe; nutritional bioactive; bioactive parameters ... See more keywords