The Growth of Yeast and Fungi, the Formation of <i>β</i>-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh

<div>The <i>β</i>-glucan content of soybeans fermented using three kinds of starter culture.</div>

International Journal of Food Science

fig3

Figure 3

Figure 3: The Growth of Yeast and Fungi, the Formation of <i>β</i>-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh 

International Journal of Food Science

The Growth of Yeast and Fungi, the Formation of β-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh

Figure 3