Enhancement of in vitro protein digestibility of palm kernel cake by extrusion

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Enhancement of in vitro protein digestibility of palm kernel cake by extrusion

The palm kernel (PKC), a by-product from the oil palm industry, was physically treated by extrusion to enhance its nutritive value. A twin-screw extruder was used and the conditions tested were based on the Box-Behnken design. The four controlled variables were: extrusion temperature (80-180ºC), scr...

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Bibliographic Details
Main Authors:	Roslan, Muhamad Akhmal Hakim, Abdullah, Norhani, Mustafa, Shuhaimi, Halmi, Mohd Izuan Effendi, Abd. Shukor, Mohd. Yunus
Format:	Conference or Workshop Item
Language:	English
Published:	Faculty of Veterinary Medicine, Universiti Putra Malaysia 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/65012/ http://psasir.upm.edu.my/id/eprint/65012/1/PA-13.pdf

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