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Process Optimization of Cowpea Tempeh by Response Surface Methodology


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description

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.

Product Specifications
SKU :COC16526
AuthorGeorge Amponsah Annor and Esther Sakyi-Dawson
Number of Pages184
Publishing Year9/30/2010
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-07-25 00:00:00