Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum
نویسندگان
چکیده
منابع مشابه
Fermentability of whole oat flour , PeriTec flour and bran by 1 Lactobacillus plantarum 2 3
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Nutritive value of oat flour and oat bran.
Oat flour, the by-product resulting from commercial production of oat bran, was analyzed to contain 7.7% moisture, 11% CP, 6% crude fat, 8.8% NDF, 1.56% ash (.10% Ca, .23% P), 4,265 kcal/kg GE, .41% lysine, .36% threonine, .17% tryptophan, .21% methionine and .34% cystine. Chick bioassays revealed that lysine and threonine were the first- and second-limiting amino acids in oat flour. Slope-rati...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2008
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2008.04.020