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Physical and functional properties of jerusalem artichoke flour produced by different drying methods [electronic resource].

By:

Abou-Arab, Azza A

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Language: English Summary language: Arabic Description: p.7891-7903Other title:

الخواص الطبيعبه و الوظيفيه لدقيق الطرطوفه المنتج بواسطه طرق التجفيف المختلفه [Added title page title]

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Mansoura University journal of agricultural sciences, 2008 v. 33 (11) [electronic resource].

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In: Mansoura Unviersity Journal of Agricultural Sciences 2008.v.33(11)Summary: Physical (pH, color & viscosity) and functional properties (water & oil absorption; foam capacity & foam stability; oil emulsion capacity & stability) of Jerusalem artichoke flour (JAF) produced by different drying methods (sun, oven & microwave) were studied.

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Physical (pH, color & viscosity) and functional properties (water & oil absorption; foam capacity & foam stability; oil emulsion capacity & stability) of Jerusalem artichoke flour (JAF) produced by different drying methods (sun, oven & microwave) were studied.

Summary in Arabic.

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