Glucosamine content of tempe mould, Rhizopus oligosporus

International Journal of Food Microbiology

Volumn 47, Issue 1-2, 1999, Pages 153-157

  Sparringa, R A ^a   Owens, J D ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Biomass estimation; Chitin; Glucosamine; Rhizopus oligosporus; Solid substrate fermentation; Tempe; Tempeh

Indexed keywords

CHITIN; GLUCOSAMINE;

ARTICLE; BIOMASS; COOKING; ENZYME ACTIVITY; FERMENTATION; FOOD INTAKE; MYCELIUM; PROTEIN CONTENT; RHIZOPUS; RHIZOPUS OLIGOSPORUS; SOYBEAN;

BIOMASS; CULTURE MEDIA; GLUCOSAMINE; RHIZOPUS; SOYBEANS; SPORES, FUNGAL;

GLYCINE MAX; OLIGOSPORUS; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS;

EID: 0033103842     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00020-3     Document Type: Article

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