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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Detaylı Bibliyografya
Asıl Yazarlar:	Famurewa, J. A. V., Folorunso, A. E.
Materyal Türü:	Makale
Dil:	İngilizce
Baskı/Yayın Bilgisi:	2014
Konular:	Hydrated soybean Chemical composition Drying time
Online Erişim:	http://localhost:8080/xmlui/handle/123456789/3379
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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