Ebook: Handbook of Indigenous Fermented Foods, Revised and Expanded

Cover Page; Halftitle Page; Title Page; Copyright Page; Dedication; Contents; Foreword; Preface to the Second Edition; Preface to the First Edition; Introduction to Indigenous Fermented Foods; 1 Indonesian Tempe and Related Fermentations: Protein-Rich Vegetarian Meat Substitutes; Meat Analogues (Substitutes); Mycoprotein; Historical Perspectives; Tempe (Tempeh) Kedele; Outline of Preparation 16; Tempe Manufacture; Microbiology of the Tempe Fermentation; Biochemical Changes Occurring in Soybean Substrate During Fermentation; Proteolytic Enzymes Produced by R. oligosporus.