Zobrazeno 1 - 2
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pro vyhledávání: '"Aonughe Ighofimoni Usenu"'
Autor:
MUJIDAT OMOLARA AREMU, AONUGHE IGHOFIMONI USENU, DAUDA OLUROTIMI ARAROMI, ABASS OLANREWAJU ALADE
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 210-221 (2019)
Steam pressure (P) and toasting time (T) were considered under the Central Composite Design (CCD) for the optimization of oil and cake yield, as well as trypsin inhibitor and phosphorus content removal from soybean during the extraction process in th
Externí odkaz:
https://doaj.org/article/7b293aa9da394439b0004971e3099368
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 210-221 (2019)
Croatian journal of food science and technology
Volume 11
Issue 2
Croatian journal of food science and technology
Volume 11
Issue 2
Steam pressure (P) and toasting time (T) were considered under the Central Composite Design (CCD) for the optimization of oil and cake yield, as well as trypsin inhibitor and phosphorus content removal from soybean during the extraction process in th