4.7 Review

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

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KD Cashman

BRITISH JOURNAL OF NUTRITION (2002)

Article Biotechnology & Applied Microbiology

Inhibition of adhesion of enterotoxigenic Escherichia coli K88 by soya bean tempe

JL Kiers et al.

LETTERS IN APPLIED MICROBIOLOGY (2002)

Article Biotechnology & Applied Microbiology

Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium

MRF Moreno et al.

JOURNAL OF APPLIED MICROBIOLOGY (2002)

Article Plant Sciences

A preliminary study on the use of tempe-based formula as a weaning diet in Nigeria

OF Osundahunsi et al.

PLANT FOODS FOR HUMAN NUTRITION (2002)

Article Agriculture, Multidisciplinary

Oxalate content of soybean seeds (Glycine max: Leguminosae), soyfoods, and other edible legumes

LK Massey et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Food Science & Technology

Sensory evaluation and nutritive value of tempe snacks in West Africa

M Egounlety

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2001)

Article Food Science & Technology

Interaction of low molecular weight phenolics with proteins (BSA)

B Bartolomé et al.

JOURNAL OF FOOD SCIENCE (2000)

Article Biology

Cyanogenic glycosides in plants

IA Francisco et al.

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2000)

Review Nutrition & Dietetics

Tempe, a nutritious and healthy food from Indonesia

M Astuti et al.

ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION (2000)