Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

<div>Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with <i>R. oligosporus</i> NRRL 2710.</div>

International Journal of Food Science

Figure 1: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix 