Funder
Ferdowsi University of Mashhad
Publisher
Springer Science and Business Media LLC
Reference31 articles.
1. AACC (2000) Approved methods of the AACC, 10th edn. American Association of Cereal Chemists, St. Paul (Methods 44-16, 08-01, 46-10, 30-10, 56-81B, 56-61A, 54-21, 22-10, 54-10)
2. Altan A, Mccarthy KL, Maskan M (2009) Effect of extrusion cooking on functional properties and in vitro starch digestibility of barly-based-extrudates from fruit and vegetable by-products. J Food Sci 74:77–86
3. AOCS Official Methods (1997) Sampling and analysis of oilseed by-products method Ba 9-58. AOCS Official Method Ba 9-58. https://www.aocs.org/attain-lab-services/methods/methods/method-detail?productId=111459
4. Ayo JA, Kajo N (2016) Effect of soybean hulls supplementation on the quality of acha based biscuits. Am J Food Nutr. https://doi.org/10.5251/ajfn.2016.6.2.49.56
5. Chee KM, Chun KS, Huh BD, Choi JH, Chung MK, Lee HS, Shin IS, Whang KY (2005) Comparative feeding values of soybean hulls and wheat bran for growing and finishing swine. Asian Aust J Anim Sci 18(6):861–867
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献