The effects of thermal treatment of field peas (Pisum sativum L.) on nutrient and energy digestibility by growing pigs1
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/85/6/1424/23662947/1424.pdf
Reference36 articles.
1. Nutritional assessment in vitro and in vivo of raw and extruded peas (Pisum sativum L.);Alonso;J. Agric. Food Chem.,2000
2. Thermal treatment improves nutritional quality of pea seeds (Pisum sativum L.) without reducing their hypocholesterolemic properties;Alonso;Nutr. Res.,2001
3. Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds;Alonso;Food Chem.,1998
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