Effects of Temperature and Steeping Time on the Proximate Compositions and Selected Physical Properties of Soybean Flour
A study to investigate the effect of temperature (80, 85, 90, 95, and 100oC) and steeping time (12, 15, 18, 21, and 24 hours) on the proximate composition (ash, crude fibre, fat , protein, and carbohydrate) values (%) and physical properties (bulk density, packed density (g/ml), angle of repose (deg...
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| Format: | Article |
| Language: | English |
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Faculty of Engineering and Technology
2020-03-01
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| Series: | Nigerian Journal of Technological Development |
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