Effect of Micronizing Temperature on the Nutritive Value of Sorghum-Reference-Cited by-同舟云学术

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Effect of Micronizing Temperature on the Nutritive Value of Sorghum

Published:1982-05 Issue:3 Volume:47 Page:965-968
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SHIAU S. Y.,YANG S. P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb12756.x/fullpdf

Reference22 articles.

Cited by 4 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

1. Application and evaluation of short-wave infrared radiation for peanut oil production;International Journal of Food Engineering;2023-11-01

2. Operational conditions and potential benefits of grains micronization for ruminant: A review;Animal Feed Science and Technology;2022-05

3. Effects of Micronization on the In situ and In vitro Digestion of Cereal Grains;Asian-Australasian Journal of Animal Sciences;2011-06-21

4. Nitrogen Solubility of Cereals and Legumes Subjected to Micronization;Journal of Agricultural and Food Chemistry;1998-09-04

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