Effects of extruding Persian acron, Quercus brantii flour under different temperature and humidity conditions on its biochemical indices, phenolic compounds and digestibility by common carp, Cyprinus carpio
Extrusion process is widely used in food processing. This process is effective on the anti-nutritional factors present in food raw materials and their digestibility. In treatments 1, 2 and 3 acorn flour with particles less than 250 microns in diameter was mixed with tap water at the rate of 200, 100...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
University of Guilan
2023-03-01
|
| Series: | تغذیه آبزیان |
| Subjects: | |
| Online Access: | https://janb.guilan.ac.ir/article_6976_8d2be4db44094f3a0b0ca5d63090f373.pdf |