Referencias

Handoyo, T., & Morita, N. (2006). Structural and Functional Properties of Fermented Soybean (Tempeh) by UsingRhizopus oligosporus. International Journal of Food Properties, 9(2), 347–355.

WANG, H. L., SWAIN, E. W., & TINE, C. W. H. (1975). MASS PRODUCTION OF Rhizopus oligosporus SPORES AND THEIR APPLICATION IN TEMPEH FERMENTATION. Journal of Food Science, 40(1), 168–170.

Xiao, C. W. (2011). Functional soy products. Functional Foods, 534–556.

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