4.3 Article

Effects of dehulling, steam-cooking and microwave-irradiation on digestive value of white lupin (Lupinus albus) seed meal for rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar)

Related references

Note: Only part of the references are listed.
Article Plant Sciences

Impact of Thermal Processing on Legume Allergens

Alok Kumar Verma et al.

PLANT FOODS FOR HUMAN NUTRITION (2012)

Review Chemistry, Applied

Non-starch polysaccharides and their role in fish nutrition - A review

Amit K. Sinha et al.

FOOD CHEMISTRY (2011)

Article Food Science & Technology

Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Hassan El-Sayed EMBABY

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2011)

Article Food Science & Technology

The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients

Marcello Duranti et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)

Letter Fisheries

Untitled

DP Bureau et al.

AQUACULTURE (2006)

Article Chemistry, Applied

Raffinose family oligosaccharides and sucrose contents in 13 Spanish lupin cultivars

C Martínez-Villaluenga et al.

FOOD CHEMISTRY (2005)

Review Agriculture, Dairy & Animal Science

The use of lupins in feeding systems - Review

DS Petterson

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2000)