Tempe, a nutritious and healthy food from Indonesia

Tempe is a fermented soy bean product originally made by Central Javanese people through fermentation with Rhizopus species. Although there is evidence of earlier fermentation of soy, tempe had appeared in the Central Javanese food pattern in the 1700s. Through its extensive use in main meals and sn...

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Veröffentlicht in:	Asia Pacific journal of clinical nutrition 2000-12, Vol.9 (4), p.322-325
Hauptverfasser:	Astuti, Mary, Meliala, Andreanyta, Dalais, Fabien S, Wahlqvist, Mark L
Format:	Artikel
Sprache:	eng
Schlagworte:	bone health bowel health cancer cardiovascular disease Central Java Indonesia isoflavones oligosaccharides phytic acid tempe
Online-Zugang:	Volltext
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