Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process

By E. Cuevas-Rodríguez, J. MiIán-Carrillo, R. Mora-Escobedo, O. G. Cárdenas-Valenzuela, C. Reyes-Moreno. 2004

60 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/22a28caa15df1d77890eebe9a17f8964af33be82