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...
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| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
North Carolina State University
2017
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| Online Access: | 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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Internet
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.pdfhttp://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