Neural Networks and Rules-based Systems used to Find Rational and Scientific Correlations between being Here and Now with Afterlife Conditions
Neural Networks and Rules-based Systems used to Find Rational and
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Soybean plays a great role to reducing protein-energy malnutrition. However, the major problems in raw soybeans are off-flavor. Processing also affect nutritional value unless optimum processing methods were used. Thus, this investigation was carried out to evaluate the effect of soaking temperature and time on proximate composition and sensory properties of soy products made from soybean variety AFGAT (Glycine max). Two soaking temperatures hot water (40°C) and ambient temperature (25°C) and three soaking times (8, 12 and 16 hrs) were considered in the experiment. The study revealed that soaking time and the temperature had significantly (p
Zeritushashego. 2019. \u201cEffects of Soaking Time and Temperature on the Nutritional Content and Sensory Quality of Soybean Flour and Milkffects of Soaking Time and Temperature on the Nutritional Content and Sensory Quality of Soybean Flour and Milk\u201d. Global Journal of Science Frontier Research - D: Agriculture & Veterinary GJSFR-D Volume 19 (GJSFR Volume 19 Issue D3): .
Crossref Journal DOI 10.17406/GJSFR
Print ISSN 0975-5896
e-ISSN 2249-4626
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Total Score: 71
Country: Ethiopia
Subject: Global Journal of Science Frontier Research - D: Agriculture & Veterinary
Authors: Zeritushashego (PhD/Dr. count: 0)
View Count (all-time): 179
Total Views (Real + Logic): 2653
Total Downloads (simulated): 1358
Publish Date: 2019 10, Fri
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Soybean plays a great role to reducing protein-energy malnutrition. However, the major problems in raw soybeans are off-flavor. Processing also affect nutritional value unless optimum processing methods were used. Thus, this investigation was carried out to evaluate the effect of soaking temperature and time on proximate composition and sensory properties of soy products made from soybean variety AFGAT (Glycine max). Two soaking temperatures hot water (40°C) and ambient temperature (25°C) and three soaking times (8, 12 and 16 hrs) were considered in the experiment. The study revealed that soaking time and the temperature had significantly (p
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