𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Factors affecting the evaluation of the nutritional value of severely alkali-treated casein

✍ Scribed by B. Possompes; J. Berger; B. Diaz; J.L. Cuq


Publisher
Elsevier Science
Year
1989
Tongue
English
Weight
512 KB
Volume
32
Category
Article
ISSN
0308-8146

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Extrusion influence on the nutritive val
✍ Szpendowski, J. ;Amarowicz, R. ;Śmietana, Z. ;Kozikowski, W. πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 230 KB πŸ‘ 1 views

## Abstract Effect of extrusion (120 Β°C; 8–12 s; extruder S 45‐12‐10 U) on amino acids and nutritive value of casein preparations in the form of calcium and low‐calcium paracaseinates and in acidic form was studied. The following indices were found to decrease slightly: chemical score (CS) from the

Factors affecting the strength of alkali
✍ Shao-Dong Wang; Karen L. Scrivener; P.L. Pratt πŸ“‚ Article πŸ“… 1994 πŸ› Elsevier Science 🌐 English βš– 745 KB

The effect of several factors on the strength of alkali activated slags has been investigated. The most important factors were found to be: the type of alkaline activator, the means of adding activator, the dosage of alkali, the type and fineness of slag, SiO2/Na20 ratio (modulus, Ms) when using wat