The optimal ratio of corn and vegetable roots in extruded forage
2014
Shapovalenko, O.І. ; Ulyanych, I.F.
The influence on the qualitative indicators of extruded corn and vegetable components, in particular beet and carrot dining. It is proved that the physical and processing properties when the concentration of additives affect the extrusion. Adding vegetables to grain corn reduces specific energy consumption on extrusion process . The optimal ratio of the components.
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