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...

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Podrobná bibliografie
Hlavní autoři:	Famurewa, J. A. V., Folorunso, A. E.
Médium:	Článek
Jazyk:	angličtina
Vydáno:	2014
Témata:	Hydrated soybean Chemical composition Drying time
On-line přístup:	http://localhost:8080/xmlui/handle/123456789/3379
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

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