Extrusion puffing as a pretreatment method to change the surface structure, physicochemical properties and in vitro protein digestibility of distillers dried grains with solubles.
Dongyun LiuYueqin XieJianguo DengJiayong TangHua ZhaoGuang-Mang LiuXiaoling ChenGang TianJingyi CaiGang JiaPublished in: Journal of the science of food and agriculture (2023)
Extrusion puffing was an ideal pretreatment method for DDGS modification to improve in vitro protein digestibility. This article is protected by copyright. All rights reserved.
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