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    The influence of traditional stir-frying with oil on acceptability, antioxidant activities, nutrients, and the phytic acid content of fermented soybean (tempeh)

    The influence of traditional stir-frying with oil on acceptability, antioxidant activities, nutrients, and the phytic acid content of fermented soybean (tempeh) by Setiawan, Budhi, Thamtam, Sandeep Kumar, Jati, Ignasius Radix AP, Purwestri, Ratna Chrismiari, Nohr, Donatus, Biesalski, Hans Konrad

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