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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| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
2014
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| オンライン･アクセス: | http://localhost:8080/xmlui/handle/123456789/3379 |
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