Effect of steam processing temperature and time on the protein nutritional value of Phaseolus vulgaris beans for swine-Reference-Cited by-同舟云学术

Effect of steam processing temperature and time on the protein nutritional value of Phaseolus vulgaris beans for swine

Published:1991-08 Issue:4 Volume:28 Page:305-319
ISSN:0301-6226
Container-title:Livestock Production Science
language:en
Short-container-title:Livestock Production Science

Author:

Van der Poel A.F.B,Blonk J,Huisman J,Den Hartog L.A

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference27 articles.

1. Effect of heat treatment on the toxicity and nutritive value of dry bean (Phaseolus vulgaris var. Rosinha G2) proteins;Antunes;J. Agric. Food Chem.,1980

2. Agricultural Research Council;ARC,1981

3. De nutritionele waarde en de in vitro voorspelbaarheid van ileale en fecale eiwitverteerbaarheden in de varkensvoeding — literatuurstudie;Dierick;Landbouwtijdschrift 3,1988

4. Effect of home processing on the protein quality of selected legumes;Geervani;J. Food Sci.,1980

5. The effect of heating on the haemagglutinating activity and nutritional properties of bean (Phaseolus vulgaris) seeds;Grant;J. Sci. Food Agric.,1982

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