Utilization of Okara-Tempeh as Novel Food Material (B. LIVING SCIENCE)

Research Japanese OPEN
河端, 信; 田口, 邦子; 大槻, 耕三; Makoto, Kawabata; Kuniko, Taguchi; Kozo, Ohtsuki;
(1990)
  • Journal: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science,volume 41,pages49-54 (issn: 0075739x)
  • Subject:
    mesheuropmc: food and beverages

Okara-tempeh, fermented soybean pulp with Rhizopus oligosporus, was blanched for 3-4 minutes per 100g by electronic range and ground twice with meat chopper and stored in the freezer at -20℃. The functional properties, water holding capacity, oil retention, emulsifying ... View more
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