The Influence of Germination on Macronutrient Composition and Isoflavones Profile in Boiled Fermented Grobogan Soybean (Tempe)

The Influence of Germination on Macronutrient Composition

and Isoflavones Profile in Boiled Fermented Grobogan

Soybean (Tempe)

by Budhi Setiawan

Submission date: 28-Aug-2023 08:14PM (UTC+0700) Submission ID: 2152741673

File name: 12._SSRN-id3899610.pdf (345.85K) Word count: 3117

Character count: 17856

15 15

20

21 25

3

26 27

17 23

24

28

16

16

22

3

3 18

2

7 12 13

19

19 29

1

4 5

6 10

14

1

2 8

9 11

21 %

SIMILARITY INDEX

20 %

INTERNET SOURCES

16 %

PUBLICATIONS

12 %

STUDENT PAPERS

1 2 %

2 2 %

3 2 %

4 1 %

5 1 %

6 1 %

7 1 %

8 1 %

9 1 %

The Influence of Germination on Macronutrient

Composition and Isoflavones Profile in Boiled Fermented Grobogan Soybean (Tempe)

ORIGINALITY REPORT

PRIMARY SOURCES

psasir.upm.edu.my

Internet Source

vdoc.pub

Internet Source

www.mdpi.com

Internet Source

ejournal.undip.ac.id

Internet Source

www.soyinfocenter.com

Internet Source

Submitted to University of Zululand

Student Paper

ethesys.lib.ntou.edu.tw

Internet Source

www.onlinelibrary.wiley.com

Internet Source

foodresearch.tabrizu.ac.ir

Internet Source

10 1 %

11 1 %

12 1 %

13 1 %

14 1 %

15 1 %

16 1 %

17 1 %

18 1 %

19 < 1 %

20 < 1 %

Submitted to University of Newcastle upon Tyne

Student Paper

ifrj.upm.edu.my

Internet Source

repository.ruforum.org

Internet Source

krishikosh.egranth.ac.in

Internet Source

harvest.usask.ca

Internet Source

journal.uwks.ac.id

Internet Source

ebin.pub

Internet Source

www.researchgate.net

Internet Source

link.springer.com

Internet Source

Jaspreet Kaur, Amarjeet Kaur, Jaspreet Singh. " Nutritional evaluation and

utilisation of composite whole flours for making functional cookies rich in -glucan and isoflavones ", British Food Journal, 2017

Publication

animalsciencejournal.usamv.ro

Internet Source

21 < 1 %

22 < 1 %

23 < 1 %

24 < 1 %

25 < 1 %

26 < 1 %

27 < 1 %

28 < 1 %

29 < 1 %

Paucar-Menacho, L.M.. "Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258", Food Research International, 201008

Publication

hdl.handle.net

Internet Source

jyx.jyu.fi

Internet Source

www.jstage.jst.go.jp

Internet Source

José María Landete, Teresa Hernández, Sergio Robredo, Montserrat Dueñas et al. "

Effect of soaking and fermentation on

content of phenolic compounds of soybean ( cv. Merit) and mung beans ( [L] Wilczek) ", International Journal of Food Sciences and Nutrition, 2015

Publication

arccjournals.com

Internet Source

coek.info

Internet Source

www.myfoodresearch.com

Internet Source

T Wresdiyati, P Werdhiwati, M Astawan.

"The profile of spermatogenic cells and

superoxide dismutase in the testis of rats

Exclude quotes Off Exclude bibliography Off

Exclude matches Off

under boiled grobogan tempe and soybean flour treatment", IOP Conference Series:

Earth and Environmental Science, 2018

Publication