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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Bibliografske podrobnosti
Main Authors:	Famurewa, J. A. V., Folorunso, A. E.
Format:	Article
Jezik:	angleščina
Izdano:	2014
Teme:	Hydrated soybean Chemical composition Drying time
Online dostop:	http://localhost:8080/xmlui/handle/123456789/3379
Oznake:	Označite Brez oznak, prvi označite!

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