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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Detalles Bibliográficos
Main Authors:	Famurewa, J. A. V., Folorunso, A. E.
Formato:	Artigo
Idioma:	inglés
Publicado:	2014
Subjects:	Hydrated soybean Chemical composition Drying time
Acceso en liña:	http://localhost:8080/xmlui/handle/123456789/3379
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

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