## Abstract Effect of extrusion (120 Β°C; 8β12 s; extruder S 45β12β10 U) on amino acids and nutritive value of casein preparations in the form of calcium and lowβcalcium paracaseinates and in acidic form was studied. The following indices were found to decrease slightly: chemical score (CS) from the
β¦ LIBER β¦
Factors affecting the evaluation of the nutritional value of severely alkali-treated casein
β 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
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