Effect of extrusion, espansion and toasting on the nutritional value of peas, faba beans and lupins

Italian Journal of Animal Science

Volumn 4, Issue 2, 2005, Pages 177-189

  Masoero, Francesco ^a   Pulimeno, Anna Maria ^a   Rossi, Filippo ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Digestibility; Legumes; Nutritional value; Technological treatments

Indexed keywords

GLYCINE MAX; PISUM SATIVUM; VICIA FABA;

EID: 33645727187     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2005.177     Document Type: Article

References (33)

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