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Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa
Soybean soaking roasting daddawa Bacillus subtilis fermentation
2008/11/1
Soy-daddawa was prepared by fermenting soaked dehulled and roasted dehulled soybeans by a starter culture of Bacillus subtilis SDA3 (isolated previously from traditional fermented soy-daddawa) for 72 ...
Dehulling capacity and storability of naked oat
Avena sativa L. nuda germination grain moisture groat combine harvesters hulls naked oat storage threshing
2010/8/12
Harvested naked oat is not completely hulless. Hull content of various cultivars ranged between one and six percent. Genotype and environment control expression of nakedness. Using different threshing...
Impact dehulling oat grain to improve quality of on-farm produced feed : 2.Groat breakage and storability
Avena sativa fat fatty acids grain groat hulls oat rancidification rotational speed
2010/8/12
Dehulling improves markedly the feed value of oat (Avena sativa L.), but good storability of groat mass is required when large quantities of oat are dehulled at any one time. A laboratory model of an ...
Impact dehulling oat grain to improve quality of on-farm produced feed : 1.Hullability and associated changes in nutritive value and energy content
Avena sativa fat fibre grain groat hulls metabolizable energy oat proteins rotational speed
2010/8/12
High hull content of oat (Avena sativa L.) limits its use as on-farm feed. Dehulling, used in the oat processing industry, can be performed on-farm, to increase nutritive value and energy content. A l...