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Found 1 from your keywords: subject="moisture, texture"
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Physiccochemical, Textural and water soluble Protein Analysis of Overripe Tem…
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Mario Andretti

Overripe tempeh is tempeh that had been fermented for 2 – 5 longer than fresh tempe wherein mold fermentation ceases and taken over by bacterial fermentation. It is commonly used in traditional Javanese cuisine as a basic flavoring agent. Most of the studies of tempeh range from microbiology, chemical and nutritional changes, functionality and its sensorial aspect but information on overripen…

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FT 21-009