Abu- Salem, Ferial M. <br/><br/>
Chemical properties and instrumental analysis of Jerusalem artichoke flour produced by different drying methods  [electronic resource]. 
 الخواص الكيمائية ووسائل التحليل لدقيق الطرطوفة المنتج بواسطة طرق التجفيف المختلفة. 

 - p.7905-7921. 
<br/><br/>Includes references. 
<br/><br/> 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. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Jerusalem artichoke<br/>Jerusalem artichoke--Drying.<br/>Flour--Analysis.<br/>Instrumental analysis.