In vitro digestibility of field pea as influenced by processing methods

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...

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Bibliographic Details
Main Authors:	Giorgia Astorri, Gianluca Galassi, Matteo Guerreschi, Valentina Ficuciello, Andrea Minuti, Paolo Bani
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2010-01-01
Series:	Italian Journal of Animal Science
Subjects:	Peas, Technological treatments, Gas production, In vitro digestibility.
Online Access:	http://www.aspajournal.it/index.php/ijas/article/view/413

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