Process Optimization of Cowpea Tempeh by Response Surface Methodology: This book explores the the use of Response Surface Methodology to optimize the ... involved in cowpea tempeh production

 
9783838381640: Process Optimization of Cowpea Tempeh by Response Surface Methodology: This book explores the the use of Response Surface Methodology to optimize the ... involved in cowpea tempeh production

Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product.

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About the Author:

George Amponsah Annor is a Lecturer at the Department of Nutrition and Food Science, University of Ghana Legon. He holds an MPhil degree in Food Science and a BSc. (Honors) degree in Nutrition and Food Science, awarded by the University of Ghana. Mr. Annor is currently the Coordinator for the West African Food Data Systems (WAFOODS).

George Amponsah Annor is a Lecturer at the Department of Nutrition and Food Science, University of Ghana Legon. He holds an MPhil degree in Food Science and a BSc. (Honors) degree in Nutrition and Food Science, awarded by the University of Ghana. Mr. Annor is currently the Coordinator for the West African Food Data Systems (WAFOODS).

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George Amponsah Annor
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Book Description Book Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | This book explores the the use of Response Surface Methodology to optimize the processing parameters involved in cowpea tempeh production | Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product. | Format: Paperback | Language/Sprache: english | 184 pp. Bookseller Inventory # K9783838381640

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Book Description LAP Lambert Acad. Publ. Okt 2010, 2010. Taschenbuch. Book Condition: Neu. Neuware - Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product. 184 pp. Englisch. Bookseller Inventory # 9783838381640

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Book Description LAP Lambert Acad. Publ. Okt 2010, 2010. Taschenbuch. Book Condition: Neu. Neuware - Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product. 184 pp. Englisch. Bookseller Inventory # 9783838381640

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Book Description LAP Lambert Acad. Publ. Okt 2010, 2010. Taschenbuch. Book Condition: Neu. This item is printed on demand - Print on Demand Neuware - Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product. 184 pp. Englisch. Bookseller Inventory # 9783838381640

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Book Description LAP Lambert Academic Publishing, Germany, 2010. Paperback. Book Condition: New. Language: English . Brand New Book. Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product. Bookseller Inventory # KNV9783838381640

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Book Description LAP Lambert Academic Publishing. Paperback. Book Condition: New. Paperback. 184 pages. Dimensions: 8.7in. x 5.9in. x 0.4in.Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9783838381640

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