Preparation and application of potato flour with low gelatinization degree using flash drying
Sign Up to like & getrecommendations! Published in 2018 at "Drying Technology"
DOI: 10.1080/07373937.2017.1370716
Abstract: ABSTRACT A novel processing method of potato flour with a low starch gelatinization degree was realized by flash drying technique. Starch gelatinization degree, pasting properties, thermal characteristics, and morphological features between commercial potato flours (commercial… read more here.
Keywords: flash; potato flour; dried potato; gelatinization degree ... See more keywords
Energy value of hydrolyzed feather meal and flash-dried poultry protein for broiler chickens and pigs.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of animal science"
DOI: 10.1093/jas/skac073
Abstract: Three experiments were conducted to determine the metabolizable energy (ME) and nitrogen-corrected ME (MEn) contents of hydrolyzed feather meal (HFM) and flash-dried poultry protein (FDPP) for broiler chickens and to determine their digestible energy (DE)… read more here.
Keywords: hydrolyzed feather; broiler; feather meal; energy ... See more keywords