Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology

Optimisation of extrusion for enhancing the nutritive value of palm kernel cake using response surface methodology

The palm kernel cake (PKC) inclusion level in poultry diets is limited by the high indigestible polysaccharides content. Hence, PKC was subjected to an extrusion treatment to reduce the content of these components. The effects of extrusion on the total non-starch polysaccharides (T-NSP), fibre, mono...

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Bibliographic Details
Main Authors: Roslan, Muhamad Akhmal Hakim, Abdullah, Norhani, Abdul Murad, Nur Zurawdhah, Halmi, Mohd Izuan Effendi, Idrus, Zulkifli, Mustafa, Shuhaimi
Format: Article
Language:English
Published: North Carolina State University 2017
Online Access:http://psasir.upm.edu.my/id/eprint/14109/
http://psasir.upm.edu.my/id/eprint/14109/1/Optimisation%20of%20extrusion%20for%20enhancing%20the%20nutritive%20value%20of%20palm%20kernel%20cake%20using%20response%20surface%20methodology.pdf

Internet

http://psasir.upm.edu.my/id/eprint/14109/
http://psasir.upm.edu.my/id/eprint/14109/1/Optimisation%20of%20extrusion%20for%20enhancing%20the%20nutritive%20value%20of%20palm%20kernel%20cake%20using%20response%20surface%20methodology.pdf

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