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Genetically modified soybeans: false-positive detection in fermented natural soybean (tempe).
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- Biotechnology Letters, 2003, v. 25, n. 18, p. 1485, doi. 10.1023/A:1025449902523
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Effect of substrate type and incubation time on the microbial viability of instant starter for premium tempeh.
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- AIMS Agriculture & Food, 2023, v. 8, n. 2, p. 461, doi. 10.3934/agrfood.2023024
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- Article
Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh.
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- AIMS Agriculture & Food, 2022, v. 7, n. 3, p. 567, doi. 10.3934/agrfood.2022035
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Vitamin B<sub>12</sub> production in soybean fermentation for tempeh.
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- AIMS Agriculture & Food, 2020, v. 5, n. 2, p. 262, doi. 10.3934/agrfood.2020.2.262
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The Importance of Traditional Fermented Foods.
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- BioScience, 1980, v. 30, n. 6, p. 402, doi. 10.2307/1308003
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- Article
Firmicutes is the predominant bacteria in tempeh.
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- International Food Research Journal, 2018, v. 25, n. 6, p. 2313
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Changes in chemical composition and amino acid content of soy protein isolate (SPI) from tempeh.
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- International Food Research Journal, 2018, v. 25, n. 4, p. 1528
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- Article
Profile of aroma compounds and acceptability of modified tempeh.
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- International Food Research Journal, 2017, v. 24, n. 2, p. 734
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Application of vacuum packaging to extend the shelf life of fresh-seasoned tempe.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2571
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Tempeh extract fortified with iron and synbiotic as a strategy against anemia.
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- International Food Research Journal, 2016, v. 23, n. 5, p. 2296
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- Article
THE IMPACT OF TEMPEH MILK AND SOYMILK ON ADOLESCENT HEMOGLOBIN LEVEL.
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- National Nutrition Journal / Media Gizi Indonesia, 2023, v. 18, p. 27, doi. 10.20473/mgi.v18i1SP.27-32
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- Article
PERBEDAAN KADAR ZAT BESI BERDASARKAN WAKTU PEMASAKAN DAN METODE YANG DITERAPKAN PADA TEMPE DAN HATI SAPI: SEBUAH STUDI EKSPERIMENTAL.
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- National Nutrition Journal / Media Gizi Indonesia, 2022, v. 17, n. 2, p. 159, doi. 10.204736/mgi.v17i2.159-167
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- Article
PROTEOLYSIS IN TEMPEH-TYPE PRODUCTS OBTAINED WITH RHIZOPUS AND ASPERGILLUS STRAINS FROM GRASS PEA (LATHYRUS SATIVUS) SEEDS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 2, p. 125, doi. 10.17306/j.afs.14
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- Article
Learning Strategy of Production of Tempe Through Various Size of Soybean Particles for Students with Hearing Impairments.
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- Journal of Engineering Education Transformations, 2020, v. 34, p. 124, doi. 10.16920/jeet/2020/v34i0/157878
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- Article
Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 307, doi. 10.12944/CRNFSJ.6.2.06
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Tempe as superior functional antioxidant food: From biomechanism to future development of soybean-based functional food.
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- Pharmacia (0428-0296), 2024, v. 71, n. 1, p. 1, doi. 10.3897/pharmacia.71.e116748
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Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers.
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- Foods, 2018, v. 7, n. 9, p. 136, doi. 10.3390/foods7090136
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The Growth of Yeast and Fungi, the Formation of β-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh.
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- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/6676042
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PENGARUH KONSUMSI TEMPE KEDELAI GROBOGAN TERHADAP PROFIL SERUM, HEMATOLOGI DAN ANTIOKSIDAN TIKUS.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 155, doi. 10.6066/jtip.2015.26.2.155
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- Article
MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 168, doi. 10.6066/jtip.2014.25.2.168
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Tempe as Language--An Indonesian Village Revitalisation Mini-Project.
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- PORTAL: Journal of Multidisciplinary International Studies, 2016, v. 13, n. 2, p. 1, doi. 10.5130/portal.v13i2.5066
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- Article
The Fibrinolytic Activity of a Novel Protease Derived from a Tempeh Producing Fungus, Fusarium sp. BLB.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 9, p. 2184, doi. 10.1271/bbb.70153
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Effect of γ-Aminobutyric Acid-enriched Tempeh-like Fermented Soybean (GABA-Tempeh) on the Blood Pressure of Spontaneously Hypertensive Rats.
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- Bioscience, Biotechnology & Biochemistry, 2003, v. 67, n. 8, p. 1806, doi. 10.1271/bbb.67.1806
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An original habitat of tempeh molds.
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- Mycoscience (Springer Nature), 2004, v. 45, n. 4, p. 271, doi. 10.1007/s10267-004-0180-1
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- Article
Study of Tortilla Chips Snack from Corn Flour and Tempeh Formulation for Stunting Prevention.
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- Amerta Nutrition, 2023, v. 7, n. 3, p. 358, doi. 10.20473/amnt.v7i3.2023.358-364
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- Article
Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats.
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- Amerta Nutrition, 2022, v. 6, n. 4, p. 422, doi. 10.20473/amnt.v7i4.2022.422-431
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Substitution of Tempeh Flour with Beetroot Flour (Beta vulgaris L) in Cookies as Alternative High Protein Snack.
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- Amerta Nutrition, 2022, v. 6, n. 4, p. 351, doi. 10.20473/amnt.v7i4.2022.351-354
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Inhibition of adhesion of enterotoxigenic Escherichia coli K88 by soya bean tempe.
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- Letters in Applied Microbiology, 2002, v. 35, n. 4, p. 311, doi. 10.1046/j.1472-765X.2002.01182.x
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- Article
THE EFFECT OF TEMPEH FLOUR FROM TREE BEAN (PARKIA TIMORIANA (DC) MERR.) SEEDS ON LIPID PROFILE IN PROTEIN-ENERGY MALNUTRITION RATS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 173, doi. 10.5219/1525
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SHELF LIFE OF TEMPEH PROCESSED WITH SUB-SUPERCRITICAL CARBON DIOXIDES.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 351, doi. 10.5219/1247
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THE EFFECT OF PROCESSED TEMPEH GEMBUS TO HIGH SENSITIVITY C-REACTIVE PROTEIN (hsCRP) AND HIGH-DENSITY LIPOPROTEIN (HDL) LEVELS IN WOMEN WITH OBESITY.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 8, doi. 10.5219/1236
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- Article
SHELF LIFE OF TEMPEH PROCESSED WITH SUB-SUPERCRITICAL CARBON DIOXIDES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 351, doi. 10.5219/1247
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THE EFFECT OF PROCESSED TEMPEH GEMBUS TO HIGH SENSITIVITY C-REACTIVE PROTEIN (hsCRP) AND HIGH-DENSITY LIPOPROTEIN (HDL) LEVELS IN WOMEN WITH OBESITY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 8, doi. 10.5219/1236
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Tempe fermentation, innovation and functionality: update into the third millenium.
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- Journal of Applied Microbiology, 2005, v. 98, n. 4, p. 789, doi. 10.1111/j.1365-2672.2004.02471.x
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Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium.
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- Journal of Applied Microbiology, 2002, v. 92, n. 1, p. 147, doi. 10.1046/j.1365-2672.2002.01509.x
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Beneficial effects of tempeh in disease prevention and treatment.
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- Nutrition Reviews, 1996, v. 54, n. 11, p. S94
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Tempeh flour as an excellent source of paraprobiotics.
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- Biodiversitas: Journal of Biological Diversity, 2023, v. 24, n. 3, p. 1817, doi. 10.13057/biodiv/d240357
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Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae.
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- Biodiversitas: Journal of Biological Diversity, 2022, v. 23, n. 3, p. 1553, doi. 10.13057/biodiv/d230345
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- Article
EFFECTS OF DIETARY SUPPLEMENTATION OF LYSINE AND METHIONINE IN TEMPEH-BASED DIET ON GROWTH PERFORMANCE AND FEED UTILIZATION OF TIGER GROUPER, Epinephelus fuscoguttatus JUVENILES.
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- Malaysian Applied Biology, 2016, v. 45, n. 1, p. 81
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- Article
Sensory Evaluation of Tempeh Produced by Fermentation of Common Beans.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 123, doi. 10.1111/j.1365-2621.1990.tb06032.x
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- Article
Effect of Tempeh on Properties of Hams.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1166, doi. 10.1111/j.1365-2621.1989.tb05947.x
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Tempeh prepared from germinated soybeans
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1736, doi. 10.1111/j.1365-2621.1987.tb05919.x
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- Article
Vitamin B{sub}1{sub}2 activity in miso and tempeh
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 493
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- Article
Reduction in phytic acid levels in soybeans during tempeh production, storage and frying
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 260
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Mass production of Rhizopus oligoporus spores and their application in tempeh fermentation
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 168, doi. 10.1111/j.1365-2621.1975.tb03762.x
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- Article
Tempe Powder Improves Nutritional Status of Malnourished Children In Indonesia.
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- Asia Pacific Journal of Clinical Nutrition, 2002, v. 11, p. S48
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Indigenous mucuna tempe as functional food<sup>*</sup>.
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- Asia Pacific Journal of Clinical Nutrition, 2001, v. 10, n. 3, p. 222, doi. 10.1046/j.1440-6047.2001.00243.x
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Tempe, a nutritious and healthy food from Indonesia.
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- Asia Pacific Journal of Clinical Nutrition, 2000, v. 9, n. 4, p. 322, doi. 10.1046/j.1440-6047.2000.00176.x
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- Article
In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour.
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- Asian Journal of Dairy & Food Research, 2016, v. 35, n. 3, p. 255, doi. 10.18805/ajdfr.v0iof.9617
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- Article
Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean ( Phaseolus vulgaris) seeds.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 2, p. 359, doi. 10.1002/jsfa.6385
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- Article