Chemical Composition of Artocarpus communis (Breadfruit) Seed flour as Affected by Processing (Boiling and Roasting)

S.U. Okorie

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Chemical Composition of Artocarpus communis (Breadfruit) Seed flour as Affected by Processing (Boiling and Roasting)

机译：加工（煮沸和烘烤）影响的面包果（面包果）籽粉的化学组成

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Artocarpus communis (Breadfruit) seed flour was subjected to boiling and roasting to determine their effects on the chemical composition . Proximate composition showed a significant difference (p>0.05) in the raw and processed flour samples. The moisture

机译：对面包果（面包果）籽粉进行煮沸和烘烤，以确定其对化学成分的影响。原料和加工面粉样品中最接近的成分表现出显着差异（p> 0.05）。水分

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《Pakistan journal of nutrition: PJN》 |2010年第5期|共3页
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S.U. Okorie;
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入库时间 2022-08-18 13:54:25

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Chemical Composition of Artocarpus communis (Breadfruit) Seed flour as Affected by Processing (Boiling and Roasting)

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