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...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς:	Famurewa, J. A. V., Folorunso, A. E.
Μορφή:	Άρθρο
Γλώσσα:	Αγγλικά
Έκδοση:	2014
Θέματα:	Hydrated soybean Chemical composition Drying time
Διαθέσιμο Online:	http://localhost:8080/xmlui/handle/123456789/3379
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

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