Books of Tempeh

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  History of Tempeh and Tempeh Products (1815-2011): Extensively Annotated Bibliography and Sourcebook

  By William Shurtleff, Akiko Aoyagi

  Hesseltine, 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.

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  History of Tempeh and Tempeh Products (1815-2020): Bibliography and Sourcebook

  By William Shurtleff, Akiko Aoyagi

  Hesseltine, 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.

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  History of Tempeh: A Fermented Soyfood from Indonesia

  By William Shurtleff, Akiko Aoyagi

  History of Tempeh: A Fermented Soyfood from Indonesia