Open AccessDevelopment of instant vegetarian cream soup from tempeh powder to increase antioxidant capacities
Author(s) -
D. Lo,
Cuixin Huang,
Reggie Surya,
Steviany
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(4).635
Subject(s) - food science , instant , chemistry , dpph , antioxidant , fermentation , antioxidant capacity , ferrous , biochemistry , organic chemistry
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