𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Hot air drying of yacon (Smallanthus sonchifolius) and its effect on sugar concentrations

✍ Scribed by Caroline Fenner Scher; Alessandro De Oliveira Rios; Caciano Pelayo Zapata Noreña

Book ID
108827164
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
684 KB
Volume
44
Category
Article
ISSN
0950-5423

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of drying time, bean depth and te
Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans
✍ Hashim, Puziah; Selamat, Jinap; Muhammad, Kharidah; Ali, Asbi 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 182 KB 👁 1 views

The effect of drying time on free amino acid, peptide-N, sugar and pyrazine concentrations as well as the in¯uence of bean depth and temperature on these compounds during cocoa drying was studied. Drying time, bean depth and temperature signi®cantly decreased the concentration of free amino acids, p