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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Bibliografische gegevens
Hoofdauteurs:	Famurewa, J. A. V., Folorunso, A. E.
Formaat:	Artikel
Taal:	Engels
Gepubliceerd in:	2014
Onderwerpen:	Hydrated soybean Chemical composition Drying time
Online toegang:	http://localhost:8080/xmlui/handle/123456789/3379
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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