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Energia mecânica, energia térmica e moagem na extrusão de alimentos para cães e gatos
作者: Fabiano Cesar Sá
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参考文章
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CV Ratnavathi, JV Patil,
Sorghum Utilization as Food
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National Research Council, Division on Earth, Life Studies, Committee on Animal Nutrition, Subcommittee on Dog, Cat Nutrition, None,
Nutrient Requirements of Dogs and Cats
,(2006)
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Mian N Riaz,
Extruders in Food Applications
Extruders in food applications..
,(2000) ,
10.1201/9781482278859
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Rodrigo Sousa Bazolli,
Influência do grau de moagem de ingredientes amiláceos utilizados em rações extrusadas sobre os aspectos digestivos e respostas metabólicas em cães
Aleph.
,(2007)
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Leszek Mościcki, Agnieszka Wójtowicz,
Raw Materials in the Production of Extrudates
Extrusion-cooking techniques: applications, theory and sustainability.
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Alessandro Guerra da Silva, Alexandre Stremel Barros, Rodrigo Pires, Eduardo Bezerra de Morães, Luis Henrique Silva Carregal Pereira da Silva,
AVALIAÇÃO DE CULTIVARES DE SORGO GRANÍFERO NA SAFRINHA NO SUDOESTE DO ESTADO DE GOIÁS
Tropical agricultural research.
,vol. 39, pp. 168- 174 ,(2009) ,
10.5216/PAT.V39I2.3320
7.
Joseph M. Awika, Liyi Yang, Jimmy D. Browning, Abdul Faraj,
Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties.
Lwt - Food Science and Technology.
,vol. 42, pp. 1041- 1046 ,(2009) ,
10.1016/J.LWT.2009.02.003
8.
Joseph M. Awika, Lloyd W. Rooney, Ralph D. Waniska,
ANTHOCYANINS FROM BLACK SORGHUM AND THEIR ANTIOXIDANT PROPERTIES
Food Chemistry.
,vol. 90, pp. 293- 301 ,(2005) ,
10.1016/J.FOODCHEM.2004.03.058
9.
M. Hervera, M. D. Baucells, F. Blanch, C. Castrillo,
Prediction of digestible energy content of extruded dog food by in vitro analyses.
Journal of Animal Physiology and Animal Nutrition.
,vol. 91, pp. 205- 209 ,(2007) ,
10.1111/J.1439-0396.2007.00693.X
10.
Nomusa R. Dlamini, John R.N. Taylor, Lloyd W. Rooney,
The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods
Food Chemistry.
,vol. 105, pp. 1412- 1419 ,(2007) ,
10.1016/J.FOODCHEM.2007.05.017
来源期刊
Aleph
Universidade Estadual Paulista (UNESP)
2015 年,
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