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Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology

The palm kernel cake (PKC) inclusion level in poultry diets is limited by the high indigestible polysaccharides content. Hence, PKC was subjected to an extrusion treatment to reduce the content of these components. The effects of extrusion on the total non-starch polysaccharides (T-NSP), fibre, mono...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Roslan, Muhamad Akhmal Hakim, Abdullah, Norhani, Abdul Murad, Nur Zurawdhah, Halmi, Mohd Izuan Effendi, Idrus, Zulkifli, Mustafa, Shuhaimi
التنسيق: مقال
اللغة:English
منشور في: North Carolina State University 2017
الوصول للمادة أونلاين:http://psasir.upm.edu.my/id/eprint/14109/1/Optimisation%20of%20extrusion%20for%20enhancing%20the%20nutritive%20value%20of%20palm%20kernel%20cake%20using%20response%20surface%20methodology.pdf
http://psasir.upm.edu.my/id/eprint/14109/
http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_12_3_6679_Hakim_Roslan_Optimisation_Extrusion_Nutritive_Palm_Kernel
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الانترنت

http://psasir.upm.edu.my/id/eprint/14109/1/Optimisation%20of%20extrusion%20for%20enhancing%20the%20nutritive%20value%20of%20palm%20kernel%20cake%20using%20response%20surface%20methodology.pdf
http://psasir.upm.edu.my/id/eprint/14109/
http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_12_3_6679_Hakim_Roslan_Optimisation_Extrusion_Nutritive_Palm_Kernel

مواد مشابهة