Starch gelatinization and physical quality of pea flakes in canine dinners as affected by soaking, steam treatment and infrared radiation-Reference-Cited by-同舟云学术

Starch gelatinization and physical quality of pea flakes in canine dinners as affected by soaking, steam treatment and infrared radiation

Published:2008-06 Issue:3 Volume:92 Page:310-315
ISSN:0931-2439
Container-title:Journal of Animal Physiology and Animal Nutrition
language:en
Short-container-title:J Anim Physiol Anim Nutr

Author:

Yang S. C.,Zandstra T.,van der Poel A. F. B.

Publisher

Wiley

Subject

Animal Science and Zoology,Food Animals

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1439-0396.2007.00777.x/fullpdf

Reference10 articles.

1. K. Brunt , 1992 : Enzymatic determination of the content of starch in animal feeds en feed ingredients (in Dutch) . Nederlands Instituut voor Koolhydraat Onderzoek (NIKO) memo, Grongingen, The Netherlands, pp. 92 -115 .

2. Mathematical Modeling of Heat and Mass Transfer during Continuous Infrared Micronization

3. Effect of infrared heating on the properties of legume seeds *

4. The Enhancement of the Nutritive Value of Peas for Broiler Chickens: An Evaluation of Micronization and Dehulling Processes

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