CHEMICAL PROPERTIES AND INSTRUMENTAL ANALYSIS OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS
Chemical composition of Jerusalem artichoke tubers collected from Egypt contained moisture, fat, reducing sugars, protein, total carbohydrates, fiber and ash at levels of 70.72, 0.42, 3.98, 7.25, 18.89, 3.81 and 2.52 % on dry weight basis, respectively. The tubers a good so...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Árabe |
| Pubblicazione: |
Mansoura University, Faculty of Agriculture
2008-11-01
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| Serie: | Journal of Food and Dairy Sciences |
| Soggetti: | |
| Accesso online: | https://jfds.journals.ekb.eg/article_125173_4d52a12913a062f02c5480102eec1478.pdf |
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