Work

Protein content, total isoflavone, and antioxidant capacity of modified tempeh flour based on soybean germination time

Year: 2025

Type: article

Source: White Rose Research Online (University of Leeds, The University of Sheffield, University of York)

Authors: Syafii, F., Yani, A.

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W7024009574

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