EFFECT OF METHOD OF PROCESSING ON THE UTILIZATION OF DIETARY CARBOHYDRATE BY TILAPIA (Oreochromis niloticus
Ashraf Hashem Mohamed Gomaa;
Abstract
Yellow corn was processed by three different methods; extrusion, cooking or grains germination. Ground corn was extruded at five processing temperature; 90-95,100-105, 110-115, 120-125 and 130-135 "C to produce five extruded corn meal; Ei, £2, E3, £4 and
Other data
| Title | EFFECT OF METHOD OF PROCESSING ON THE UTILIZATION OF DIETARY CARBOHYDRATE BY TILAPIA (Oreochromis niloticus | Other Titles | تاثير عمليات التجهيز على الاستفادة من كربوهيدرات العلائق بواسطة اسماك البلطى النيلى | Authors | Ashraf Hashem Mohamed Gomaa | Keywords | EFFECT OF METHOD OF PROCESSING ON THE UTILIZATION OF DIETARY CARBOHYDRATE BY TILAPIA (Oreochromis niloticus | Issue Date | 2001 | Description | Yellow corn was processed by three different methods; extrusion, cooking or grains germination. Ground corn was extruded at five processing temperature; 90-95,100-105, 110-115, 120-125 and 130-135 "C to produce five extruded corn meal; Ei, £2, E3, £4 and |
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