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The effects of inulin HPX and maltodextrins, and also the potentially probiotic Lactobacillus plantarum 14 strain, used separately and in combination in white cheese production, on the gastrointestina...
The aim of the study is to evaluate which plant foods are suitable for high temperature food processes. Plant foods are the only sources of dietary fiber. Carbohydrates are the major nutrients of fru...
The process of Sake making generates a great deal of secondary product called Sake lees. Part of the Sake lees is disposed of as waste, so finding ways to recycle it are a matter of concern. Because S...
The effect on sterol stability and CLA content in meats from pigs fed with diets having different contents of oleic and linoleic acid was studied, considering typical Italian products seasoned with or...
Sixteen Jersey cows were used in a Latin square design to determine milk production and composition when the cows were fed supplemental fat in diets varying in nonstructural carbohydrate content. Eigh...
Whole raw soybeans and soybean hulls were evaluated as a dietary replacement for whole cottonseed as determined by rumination and total chewing activity, milk fat percentage, and efficiency of 4% fat-...

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