Effect of Different Drying Times on the Proximate Composition of Hydrated Soybean

Effect of Different Drying Times on the Proximate Composition of Hydrated Soybean

This study investigated the relationship between the drying time and the nutrient content of hydrated soybean during drying in the process of converting it into flour. Boiling and oven drying method was used to prepare ten samples from lbadan-2000 1485 - ID at different drying times, ranging from 30...

وصف كامل

محفوظ في:

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون:	Famurewa, J. A. V., Folorunso, A. E.
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	2014
الموضوعات:	Hydrated soybean Chemical composition Drying time
الوصول للمادة أونلاين:	http://localhost:8080/xmlui/handle/123456789/3379
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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