Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance
Ercan Mevliyaoğulları, Mehmet Akif Karslı, Behiç Mert
Topics & Concepts
IngredientExtrusionFood scienceChemistryRheologyGlutenStarchDry matterViscosityApparent viscosityProtein digestibilityHomogeneousMaterials scienceAnimal scienceComposite materialMathematicsBiologyCombinatoricsFood composition and propertiesProteins in Food SystemsRabbits: Nutrition, Reproduction, Health