EFFECT OF MOISTURE, PRESSURE, AND TEMPERATURE ON ENZYMATIC STARCH DEGRADATION OF BARLEY AND SORGHUM GRAIN

被引：9

作者：

FREDERICK, HM ^{[1
]}

THEURER, B ^{[1
]}

HALE, WH ^{[1
]}

机构：

[1] UNIV ARIZONA, DEPT ANIM SCI, TUCSON, AZ 85721 USA

来源：

JOURNAL OF DAIRY SCIENCE | 1973年 / 56卷 / 05期

关键词：

D O I：

10.3168/jds.S0022-0302(73)85225-7

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：595 / 601

页数：7

共 16 条

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[2]

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[3]

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[4]

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[5] EFFECT OF STEAM PROCESSING AND FLAKING MILO AND BARLEY ON PERFORMANCE AND DIGESTION BY STEERS [J].

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CUITUN, L ;

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THEURER, B .

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[6]

HORTON D, 1965, STARCH CHEMISTRY TEC, V1

[7]

HUSTED WT, 1968, J ANIM SCI, V27, P531

[8] EFFECT OF PRESSURE, MOISTURE, AND COOKING TIME ON SUSCEPTIBILITY OF CORN OR SORGHUM GRAIN STARCH TO ENZYMATIC ATTACK [J].

LIANG, YT ;

MORRILL, JL ;

ANSTAETT, FR ;

DAYTON, AD ;

PFOST, HB .

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[9]

Oser B.L., 1965, HAWKS PHYSIOLOGICAL

[10] INFLUENCE OF GRAIN PROCESSING ON IN-VITRO ENZYMATIC STARCH DIGESTION OF BARLEY AND SORGHUM GRAIN [J].

OSMAN, HF ;

THEURER, B ;

HALE, WH ;

MEHEN, SM .

JOURNAL OF NUTRITION, 1970, 100 (10) :1133-&

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