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...
Sábháilte in:
| Príomhchruthaitheoirí: | , |
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| Formáid: | Alt |
| Teanga: | Béarla |
| Foilsithe / Cruthaithe: |
2014
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| Ábhair: | |
| Rochtain ar líne: | http://localhost:8080/xmlui/handle/123456789/3379 |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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