TY  - SER
AU  - Abu- Salem,Ferial M.
AU  - Abou- Arab,Azza A.
TI  - Chemical properties and instrumental analysis of Jerusalem artichoke flour produced by different drying methods
KW  - Jerusalem artichoke
KW  - Drying
KW  - Flour
KW  - Analysis
KW  - Instrumental analysis
N1  - Includes references
N2  - 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
UR  - http://nile.enal.sci.eg/EALE/2008/MUJAS/3308/11/7905.pdf
ER  -