Tempe, a nutritious and healthy food from Indonesia

Asia Pacific Journal of Clinical Nutrition

Volumn 9, Issue 4, 2000, Pages 322-325

  Astuti, Mary ^a   Meliala, Andreanyta ^b   Dalais, Fabien S ^b   Wahlqvist, Mark L ^b  

^a GADJAH MADA UNIVERSITY   (Indonesia)

^b MONASH UNIVERSITY   (Australia)

Author keywords

Bone health; Bowel health; Cancer; Cardiovascular disease; Central java; Indonesia; Isoflavones; Oligosaccharides; Phytic acid; Tempe

Indexed keywords

EID: 24044536661     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1440-6047.2000.00176.x     Document Type: Article

References (5)

1. Ngabei Ranggasutrasno. Centhini Tambangraras-Amongraga [Ancient Javanese Manuscript].
2. Astuti M. The history of the development of tempe in Bunga Rampai Tempe Indonesia. Indonesia Tempe Foundation 1996 20-41.
3. Anon. Report of the regional expert consultation on soybean processing and utilization. Bangkok, Thailand, 1996.
4. Indonesian Bureau of Central Statistic. 1987.
5. Astuti M. Iron bioavailability of traditional Indonesian soybean tempe. Memoirs of Tokyo University of Agriculture, XXXV 1994.