Technology in Fermented Foods Based on Soy
During the period June 23rd to July 4th 2014, Ms. Rhea Koylass (Technologist – Food & General Microbiology) and Ms. Amanda Lalla (Technologist – Food Technology), attended a training program in Bandung, Indonesia titled “Technology in Fermented Foods Based on Soy“. Special attention was given to the manufacture of Tempe from Soybeans since Tempe is not…