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Chemical properties and instrumental analysis of Jerusalem artichoke flour produced by different drying methods [electronic resource].

By:

Abu- Salem, Ferial M

Contributor(s):

Abou- Arab, Azza A

Language: English Summary language: Arabic Description: p.7905-7921Other title:

الخواص الكيمائية ووسائل التحليل لدقيق الطرطوفة المنتج بواسطة طرق التجفيف المختلفة [Added title page title]

Uniform titles:

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

Subject(s):

Online resources:

Full Text Article.

In: Mansoura Unviersity Journal of Agricultural Sciences 2008.v.33(11)Summary: Chemical composition of Jerusalem artichoke tubers collected from Egypt contained moisture, fat, reducing sugars, protein, total carbohydrates, fiber and ash at levels of 70.72, 0.42, 3.98, 7.25, 18.89,3.81 and 2.52 % on dry weight basis, respectively.

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Chemical composition of Jerusalem artichoke tubers collected from Egypt contained moisture, fat, reducing sugars, protein, total carbohydrates, fiber and ash at levels of 70.72, 0.42, 3.98, 7.25, 18.89,3.81 and 2.52 % on dry weight basis, respectively.

Summary in Arabic.

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