## Abstract Effect of extrusion (120 °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
The influence of variety and growth conditions on the nutritive value of carrots
✍ Scribed by Grete Brunsgaard; Ulla Kidmose; Lis Sørensen; K Kaack; B O Eggum
- Publisher
- John Wiley and Sons
- Year
- 1994
- Tongue
- English
- Weight
- 556 KB
- Volume
- 65
- Category
- Article
- ISSN
- 0022-5142
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