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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Xehetasun bibliografikoak
Egile Nagusiak:	Famurewa, J. A. V., Folorunso, A. E.
Formatua:	Artikulua
Hizkuntza:	ingelesa
Argitaratua:	2014
Gaiak:	Hydrated soybean Chemical composition Drying time
Sarrera elektronikoa:	http://localhost:8080/xmlui/handle/123456789/3379
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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