Improvement of the nutritional value of rye by the partial hydrolysis of the viscous water‐soluble pentosans following water‐soaking or fungal enzyme treatment.
| Autor: | Pawlik, J. R., Fengler, A. I., Marquardt, R. R. |
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| Zdroj: | British Poultry Science; Sep1990, Vol. 31 Issue 3, p525-538, 14p |
| Databáze: | Complementary Index |
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