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Tempe from Traditional to Modern Practices

  • Purwadaria H
  • Fardiaz D
  • Kardono L
  • et al.
Springer US, (2016), 145-160
DOI: 10.1007/978-1-4899-7671-0_13
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Abstract

Tempe is a soybean fermented solid food product originally and traditionally made in Indonesian household and cottage industries for a long time ago. Literature about Tempe has been tracked down to Serat Centhini, an old Javanese literature circa 1814. Since then …

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Purwadaria, H. K., Fardiaz, D., Kardono, L. B. S., & McElhatton, A. (2016). Tempe from Traditional to Modern Practices. In Modernization of Traditional Food Processes and Products (pp. 145–160). Springer US. https://doi.org/10.1007/978-1-4899-7671-0_13

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