Formulation of functional crackers enriched with fermented soybean (tempeh) paste: rheological and microstructural properties
This study focused on the physicochemical properties and sensorial attributes of tempeh paste (TP) incorporated with wheat flour (WF) and soy protein isolate (SPI). Increasing the WF amount (0, 30, 40 and 50%w/w) was shown to increase the cracker hardness and cohesiveness. Rheological studies of the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266683352100040X |