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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Bibliografiset tiedot
Päätekijät:	Famurewa, J. A. V., Folorunso, A. E.
Aineistotyyppi:	Artikkeli
Kieli:	englanti
Julkaistu:	2014
Aiheet:	Hydrated soybean Chemical composition Drying time
Linkit:	http://localhost:8080/xmlui/handle/123456789/3379
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!

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