Changes on amino acids content in soybean, garbanzo bean and groundnut during pre-treatments and tempe making

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Changes on amino acids content in soybean, garbanzo bean and groundnut during pre-treatments and tempe making

Fermentation of legumes is a well-recognised preserving method that not only diversifies the sensory attributes of the legume-based foods but also enhances its nutritional value. This study aimed to evaluate the changes in amino acids content of soybean, garbanzo bean and groundnut upon pre-treatmen...

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Bibliographic Details
Main Authors:	Aishah Bujang, Nurul Akmal Taib
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2014
Online Access:	http://journalarticle.ukm.my/7049/ http://journalarticle.ukm.my/7049/1/08_Aishah_Bujang.pdf

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