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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Bibliografiska uppgifter
Huvudupphovsmän:	Famurewa, J. A. V., Folorunso, A. E.
Materialtyp:	Artikel
Språk:	engelska
Publicerad:	2014
Ämnen:	Hydrated soybean Chemical composition Drying time
Länkar:	http://localhost:8080/xmlui/handle/123456789/3379
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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