EFFECT OF EXTRUSION ON THE NUTRITIONAL VALUE OF PEAS (PisumMasoero, FrancescoPulimeno, Anna MariaRossi, Filippo
Effect of extrusion on the nutritional value of peas for broiler chickens. Arch. Anim. Nutr. 70, 364-377, https://doi.org/10.1080/174503 9X... Rutkowski,Andrzej,Hejdysz,... - 《Archives of Animal Nutrition》 被引量: 7发表: 2016年 Effects of processing of wheat or oats starch on phy...
CarterC. .2007Field peas and aquafeeds. Proceedings of the Fourth Workshop Harvesting the benefits of grain in aquaculture feeds. 13 February 2007. 4249Publ. Department of Fisheries Fremantle, 1447-2068Western Australia 21. HanssenO. K.2003Soya is no soya: (soya proteins for feed products). ...
With a sweet taste similar to green peas or artichokes, edamame can be served as a hot side dish like peas or corn, or used in soups, salads and stir-fries. Tofu is made from soymilk that is curdled with mineral salts. The liquid is drained and the remaining curd pressed into a ...
Nutritional value of Pigeonpeas cooked, boiled and drained without salt Serving Size:1 Cup, 153 g Calories170 Kcal.Calories from Fat18.72 Kcal. *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily...
of agricultural systems due to the improvement of physical, chemical, and biological properties of the soil18. Fabaceae is one of the largest families of flowering plants, which includes 750 genera and 20,000 species and is currently spread all over the globe. Beans (Phaseolusspp.), peas (...
13种常见蔬菜的营养价值(Thenutritionalvalueof13commonvegetables)Thenutritionalvalueof13commonvegetablesOne,cowpeasInadditiontoproteinandsugar,cowpeacontainsvitaminsA,B1,B2,C,calcium,aminoacid,lysozinandothernutrients,althoughnotmuch,butmorebalanced.Thenutrientvalueofgreenunripebeansinthescabbardisclosetotheaverage...
Nutrient Quality of Corn and Sorghum Supplemented with Cowpeas (V. unguiculata) in the Traditional Manufacture of Ogi Protein in ogi, a fermented cereal food common in Nigeria, prepared from 100% corn increased from 9.1g to 13.1 and 14.4g in ogi supplemented with 30% and 4... IO Akinyele...
Peas, green, raw 81 kcal339 kJ 78.86 5.42 0.40 14.45 5.1 5.67 25 1.47 33 108 244 5 765 40.0 0.266 0.132 2.090 0.104 0.169 0.13 Peas, green, cooked 84 kcal352 kJ 77.87 5.36 0.22 15.63 5.5 5.93 27 1.54 39 117 271 3 801 14.2 0.259 0.149 2.021 0.153 0.216 0.14 Peanuts, dry-roasted ...
Heating for periods up to 120 min at 163°C or 90 min at 228° had no deleterious effect on the quality of turkey protein; autoclaving at 120° (15 lb pressure) ...关键词: animal models beans digestibility flours gluten groundnut flour groundnuts maize nutritive value peas ...