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Change of Nutritional Components during Low Temperature Steam Cooking

机译：低温蒸煮过程中营养成分的变化

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Ito Naoko; Yamazaki Takako; Takaku Akemi; Hotta Yasuo; Murayama Atsuko; Hirayama Issei;
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年度 2003
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原文格式 PDF
正文语种 eng
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6. Performance of broiler chickens offered nutritionally-equivalent diets based on two red grain sorghums with quantified kafirin concentrations as intact pellets or re-ground mash following steam-pelleting at 65 or 97°C conditioning temperatures [O] . Ha H. Truong, Karlie A. Neilson, Bernard V. McInerney, 2015

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8. Recycling and Re-Use of Low Pressure Flash Steam in the Continuous Cooking of Cereals in the Production of Grain Spirit. Demonstration Project at the Girvan Grain Distillery of Wm. Grant and Sons Ltd. (GB) [R] . Leicester, J. 1986

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Change of Nutritional Components during Low Temperature Steam Cooking

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