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Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour
Chicken Nuggets Physico-chemical Properties Textural Properties Chickpea Hull Flour
2016/5/9
While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different lev...
The Effect of Physically Effective Fiber and Soy Hull on the Ruminal Cellulolytic Bacteria Population and Milk Production of Dairy Cows
Physically Effective Fiber Soy Hull Cellulolytic Bacteria Rumen Real Time PCR Dairy Cows
2016/5/5
This study was conducted to evaluate the effects of the particle size (PS) of alfalfa hay (AH) and soybean hull (SH) on milk production of dairy cows and the population of major cellulolytic bacteria ...