Enhancement of in vitro protein digestibility of palm kernel cake by extrusion
The palm kernel (PKC), a by-product from the oil palm industry, was physically treated by extrusion to enhance its nutritive value. A twin-screw extruder was used and the conditions tested were based on the Box-Behnken design. The four controlled variables were: extrusion temperature (80-180ºC), scr...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , |
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| Fformat: | Conference or Workshop Item |
| Iaith: | English |
| Cyhoeddwyd: |
Faculty of Veterinary Medicine, Universiti Putra Malaysia
2015
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| Mynediad Ar-lein: | http://psasir.upm.edu.my/id/eprint/65012/1/PA-13.pdf |
| Tagiau: |
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