Rabadi, an indigenous fermented food, was prepared by mixing cereal flour with buttermilk, allowing it to ferment at 30, 35 and 40 "C for 6, 12, 18, 24 and 48 h and cooking the fermented mixture for 0.5 h with continuous stirring. TWO types of rabadi were prepared i.e. autoclaved and unautoclaved. I
Effect of aqueous ammonia and other alkalis on the in-vitro digestibility of barley straw
β Scribed by Roy D. Hartley; Edwin C. Jones
- Publisher
- John Wiley and Sons
- Year
- 1978
- Tongue
- English
- Weight
- 374 KB
- Volume
- 29
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
## Abstract Abstract. Effect of irradiation (1 kGy), autoclaving (121Β°C at 103.5 kPa for 5, 10, 15, 20, 25 and 30 min), dry heating (121Β°C for 5, 10, 15, 20, 25, 30 and 60 min), sprouting (36 h) and their combination on inβvitro digestibility of rapeseed protein was studied. Digestibility was signi
## Abstract Wheat straw was pretreated with sodium hydroxide, ozone, and sulfur dioxide, and subsequently treated with four sources of cellulase, __T. reesei, T. reesei, T. viride, A. niger, and Oxyporus__ sp. The effect of the combined chemical + enzyme treatments on the extent of saccharification