Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal

Published 2016 View Full Article

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Title
Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal
Authors
Keywords
Anti-nutritional factor, Glucosinolate, Processing, Protein quality, Rapeseed meal
Journal
Journal of Animal Science and Biotechnology
Volume 7, Issue 1, Pages -
Publisher
Springer Nature
Online
2016-06-18
DOI
10.1186/s40104-016-0095-7
References
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