Tempeh Production: A Craft and Technical Manual
- ISBN-10
- 0933332041
- ISBN-13
- 9780933332041
- Pages
- 176
- Language
- English
- Published
- 1980-01-01
- Publisher
- New-Age Foods Study Center
- Authors
- William Shurtleff, Akiko Aoyagi
Get the book
Other editions
-
- 1980-01-01
- 176 pages
- Paperback
- New-Age Foods Study Center
Similar books
-
History of Tempeh, a Fermented Soyfood from Indonesia
By William Shurtleff, Akiko AoyagiHistory of Tempeh, a Fermented Soyfood from Indonesia
-
History of Tempeh and Tempeh Products (1815-2011): Extensively Annotated Bibliography and Sourcebook
By William Shurtleff, Akiko AoyagiHesseltine, C.W.; Camargo, R. de; Rackis, J.J. 1963. ... Hesseltine, C.W.; Smith, Mabel; Bradle, Barbara; Ko Swan Djien. 1963. ... fermentation is described based on a 20 to 24-hour fermentation of dehulled beans with R. oligosporus.
-
The Book of Tempeh
By William Shurtleff, Akiko AoyagiCurtis , Paul R. , Cullen , R. E. , and Steinkraus , K. H. " Microbial Synthesis of Vitamin B , 2 in Tempeh . ... Hesseltine , C. W. , Smith , M. , Bradle , B. , and Ko S. D. " Investigations of Tempeh , an Indonesian Food .
-
History of Tempeh and Tempeh Products (1815-2020): Bibliography and Sourcebook
By William Shurtleff, Akiko AoyagiHesseltine, C.W.; Smith, Mabel; Bradle, Barbara; Ko Swan Djien. 1963. Investigations of tempeh ... A satisfactory laboratoryscale fermentation is described based on a 20 to 24-hour fermentation of dehulled beans with R. oligosporus.
-
Handbook of Fermented Functional Foods, Second Edition
By Edward R.Crozier-Dodson, B.A. and Fung, D.Y.C., Food Fermentation Laboratory Manual, Food Science Institute and Animal Sciences and Industry, Kansas State University, Manhattan, Kansas, 2007. 9. Steinkraus, K. H., Traditional food fermentations ...
-
Using Tofu, Tempeh & Other Soyfoods in Restaurants, Delis & Cafeterias
By William Shurtleff, Akiko AoyagiUsing Tofu, Tempeh & Other Soyfoods in Restaurants, Delis & Cafeterias
-
Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World
By Sandor Ellix Katz. I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and ...
-
History of Tempeh and Tempeh Products (1815-2022): Extensively Annotated Bibliography and Sourcebook
By William Shurtleff, Akiko AoyagiAdministration, Department of Health and Human Services, USA certified the enzymes extracted from Rhizopus oryzae may be used ... Fermented Tofu–A Healthy Nondairy / Vegan Cheese (1610-2011); Fermented Black Soybeans (165 B.C. to 2011).
-
Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs
By Thomas H. ApplewhiteAll methods yield an organoleptically satisfactory tempeh . Even though in the old days most of the tempeh production still used banana leaves as a wrapping material , today several tempeh cottage industries have adopted the tray and ...
-
Practical Handbook of Soybean Processing and Utilization
By D. R. EricksonPractical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe.