Changes in nutritional and energy properties of soybean seed and hull after roasting
After harvesting, soybean seed must be thermally treated because of the increased moisture content. The most common thermal treatment of soybean is roasting, with three indicators that are critical for the process itself: seed moisture content, roasting period and process temperature. Following the...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2018-06-01
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| Series: | Research in Agricultural Engineering |
| Subjects: | |
| Online Access: | https://rae.agriculturejournals.cz/artkey/rae-201802-0007_changes-in-nutritional-and-energy-properties-of-soybean-seed-and-hull-after-roasting.php |