Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process
Extrusion is a process in which the soybean is plasticized and baked through a process combination that involves high temperature, reduced time, pressure and friction, to inactivate the antinutritional factors present in soybeans, among them factor antitrypsin, chymotrypsin and others. Thus, the...
| Principais autores: | Mantovani, Daniel, Corazza, Marcos Lúcio, Cardozo Filho, Lúcio, da Costa, Silvio Claudio |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2012
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3322 |
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