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ORIGINAL ARTICLE: Effect of rendering on protein and fat quality of animal by-products

✍ Scribed by E. Pérez-Calvo; C. Castrillo; M. D. Baucells; J. A. Guada

Book ID
108900844
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
274 KB
Volume
94
Category
Article
ISSN
0931-2439

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Soybeans (Glycine max) of Argentinian and Chinese origin were steamprocessed at 102¡C, 118¡C and 136¡C for various durations with the use of a laboratory-scale steam toaster. Samples of raw and processed soybeans were analysed for dry matter (DM), crude protein (CP), trypsin inhibitor activity (TIA)