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Book
Soybeans: Processing Techniques and Food Valorization
Amir, R., S. Fiaz, and A. Ahmad
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Abstract
Importance of Properly Processing Soybeans
Hoffmann, D., S. Thurner, D. Ankerst, K. Damme and W. Windisch
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Abstract
Mechanism of action, benefits, and research gap in fermented soybean meal utilization as a high-quality protein source for livestock and poultry
Lambo, M., H. Ma, H. Zhang, P. Song, H. Mao, G, Cui, B. Dai. Y. Li a and Y. Zhang
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Abstract
Rapid real time analytical methods for commodity ingredients and real-time implementation into commercial diets
Keysuke Muramatsu. K. and A. Santos
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Abstract
Effects of normal oleic extruded expeller and full-fat, and high oleic soybean meals on live performance, carcass and meat quality, and meat fatty acid composition of broilers
Ali, M., M. Alfaro-Wisaquillo, G. Quintana-Ospina, M. Joseph, D. Patino, O. Toomer, T. Vu, L. Dean and E. Oviedo-Rondón
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Abstract
Effects of Commercial Processing Conditions on Digestible Amino Acids in Full Fat Soybean fed to Broiler Chickens
Villegas, A., A. Menconi, N. Yacoubi and T. Applegate
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Abstract
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Abstract
New methodology to measure internal particle size in pellets and to quantify the degree of grinding during pelleting
Bonilla, S., J. Gulizia, S. Sasia, M. Rueda and W. Pacheco
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Abstract
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Abstract
Conditioning and Expansion Increases Nutritional Value of Soybean Expellers
Espinosa, C., M. Oliveira, J. Limbach, N. Fanelli, M. Wiltafsky-Martin and H. Stein
U.S. Soy Center for Animal Nutrition and Health