Tempeh

Using Tofu, Tempeh and Other Soyfoods in Restaurants, Delis and Cafeterias (Soyfoods Production, 5)

Akiko Aoyagi, William Shurtleff, Shurtleff, William

The Book of Tempeh.

Akiko Aoyagi, William Shurtleff

History of tempeh, a fermented soyfood from Indonesia

William Shurtleff & Akiko Aoyagi.

Tempeh and tempeh products: bibliography and sourcebook 1815 to 1993 : detailed information on 616 published documents (extensively annotated bibliography), 423 commercial tempeh products, 216 original interviews (many full text) and overviews, 247 unpublished and archival documents

compiled by William Shurtleff & Akiko Aoyagi.

History of tempeh: a fermented soyfood from Indonesia

Will[i]am Shurtleff & Akiko Aoyagi.

Tempeh production: a craft and technical manual

William Shurtleff & Akiko Aoyagi ; illustrated by Akiko Aoyagi.

Solid-substrate fermentation of soya beans to tempe: process innovations and product characteristics

J.C. de Reu

Bibliography of tempeh and tempeh products: 1416 references from 1815 to 1989

compiled by William Shurtleff & Akiko Aoyagi.

Microbial dynamics during barley tempeh fermentation

Xin-Mei Feng.

The book of tempeh

William Shurtleff, Akiko Aoyagi ; illustrations by Akiko Aoyagi.