Optimization of the solid state fermentation process to obtain tempeh from hardened chickpeas (Cicer arietinum L.)

Plant Foods for Human Nutrition

Volumn 55, Issue 3, 2000, Pages 219-228

  Reyes Moreno, C ^a   Romero Urias, C ^a   Milan Carrillo, J ^a   Valdez Torres, B ^a   Zarate Marquez, E ^a  

^a Litchis 1986 ^*  (Mexico)

Author keywords

Chickpeas; Fermentation; Hardened; Optimization; Tempeh

Indexed keywords

CICER ARIETINUM; DIGESTIBILITY; LYSINE; PHYTIC ACID; PROCESS OPTIMIZATION; PROTEIN; RHIZOPUS STOLONIFER; SOLID STATE FERMENTATION; STARTER CULTURE; TEMPEH; TEMPERATURE;

FABACEAE; FERMENTATION; FOOD HANDLING; FOOD TECHNOLOGY; PLANTS, MEDICINAL; TEMPERATURE;

EID: 0033801134     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008192214018     Document Type: Article

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