Effects of Extrusion and Expelling on the Nutritional Quality of Conventional and Kunitz Trypsin Inhibitor-Free Soybeans
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/72/12/2299/4478593/poultrysci72-2299.pdf
Reference21 articles.
1. Official and Tentative Methods of the American Oil Chemists Society,1980
2. Effect of heating on nutritional quality of conventional and Kunitz trypsin inhibitor-free soybeans;Anderson-Hafermann;Poultry Sci.,1992
3. Official Methods of Analysis,1984
4. Registration of L81-4590, L81-4871 and L83-4387 soybean germplasm lines lacking the Kunitz trypsin inhibitor;Bernard;Crop Sci.,1986
5. The effects of extrusion cooking on nutritional value—a literature review;Bjorck;J. Food Eng.,1983
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