The effect of different temperatures applied during extrusion on the nutritional value of faba bean and degradation of phytic P isomers
Marcin Hejdysz, S. Kaczmarek, M.R. Bedford
Topics & Concepts
Phytic acidFood scienceNutrientStarchAmenExtrusionChemistryDry matterRandomized block designPhosphorusDigestion (alchemy)Vicia fabaMealAnimal scienceAgronomyBiologyBroilerChromatographyMaterials scienceMetallurgyOrganic chemistryPhytase and its ApplicationsAnimal Nutrition and PhysiologyGenetic and Environmental Crop Studies