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Abstract

Soybean meal was subjected to autoclaving for different durations (0, 5, 10, 15, and 20 min) to alter its protein solubility index (PSI). As a result of autoclaving, the PSI of soybean meal was reduced from 85-64% but the protein quantity was not affected. Among amino acids, methionine and cystine...

Author(s)
Rajabdeen Jannathulla; Dayal, J. S.; Kondusamy Ambasankar; Khan, H. I.; Madhubabu, E. P.; Moturi Muralidhar
Publisher
Springer, Dordrecht, Netherlands
Citation
Aquaculture International, 2017, 25, 5, pp 1693-1706