Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time

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Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time

This PhD thesis describes the generation of lupin tempeh and natto from two sources of lupin; whole seed and dehulled seed. In this thesis I discuss the changes that occur in nutritional composition and functional attributes of lupin tempeh and natto as a function of fermentation time. I also presen...

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Bibliographic Details
Main Author:	Wickramasinghe, Niranjani Priyadarshani
Format:	Thesis
Published:	Curtin University 2017
Online Access:	http://hdl.handle.net/20.500.11937/68287

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