Changes in molecular structure of protein and carbohydrate in soybean products with different processing methods and their effects on nutrient degradation characteristics of the products
In this study, four types of soybean products with different processing methods (soybean meal 1 and soybean meal 2, extruded soybean meal, fermented soybean meal and extruded soybean) were used to examine the effect of fermentation and extrusion on molecular structures of protein and carbohydrate. E...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2020-07-01
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| Series: | Czech Journal of Animal Science |
| Subjects: | |
| Online Access: | https://cjas.agriculturejournals.cz/artkey/cjs-202007-0001_changes-in-x202f-molecular-structure-of-x202f-protein-and-carbohydrate-in-x202f-soybean-products-with-differ.php |