In vitro digestibility of field pea as influenced by processing methods
Field pea meals exposed to different treatments (flaking, extrusion, expansion, dry heating at 150°C/15’ or 30’, dry heating at 150°C/30’ after addition of 1% of xylose, 4% NaOH addition, microwave irradiation at 800 W for 6’ or 9’) w...
Main Authors: | , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2010-01-01
|
Series: | Italian Journal of Animal Science |
Subjects: | |
Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/413 |