Inactivation of anti-nutrients in soybeans via micronisation-Reference-Cited by-同舟云学术

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Inactivation of anti-nutrients in soybeans via micronisation

Published:2022-03-15 Issue:3 Volume:68 Page:157-167
ISSN:1212-9151
Container-title:Research in Agricultural Engineering
language:
Short-container-title:Res. Agric. Eng.

Author:

Zubko Vladyslav,Plavynska Svitlana,Plavynskyi Volodymyr,Plavynska Oleksandra,Saienko Anatolii,Roubík Hynek

Publisher

Czech Academy of Agricultural Sciences

Subject

Agronomy and Crop Science,Animal Science and Zoology

Link

http://rae.agriculturejournals.cz/doi/10.17221/2/2021-RAE.pdf

Reference37 articles.

1. Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

2. Micronization of grain for fodder purposes;Braginets,1989

3. An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies

4. Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics

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1. A review on anti-nutritional factors: unraveling the natural gateways to human health;Frontiers in Nutrition;2023-08-31

2. JUSTIFICATION OF THE DESIGN SCHEME OF THE INSTALLATION FOR PROCESSING GRANULAR MATERIAL WITH INFRARED RADIATION;ENGINEERING, ENERGY, TRANSPORT AIC;2022-12-23

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