Scientists at the University of Massachusetts Amherst are working to develop a new type of tempeh made by fermenting ...
His new research focuses on fermenting dry chickpeas and dry peas to create a new type of tempeh, traditionally made with soybeans. Preliminary research suggests that chickpea and pea tempeh may ...
His new research, funded with a four-year, $387,000 grant from the USDA’s Pulse Crop Health Initiative, focuses on fermenting dry chickpeas and dry peas to create a new type of tempeh ...
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