Influence of Cryogenic Grinding on the Nutritional and Antinutritional Components of Rapeseed Cake
We investigated the influence of cryogenic grinding on the quality of rapeseed cake. Rapeseed cake is a good source of valuable proteins (30%) and oil (14%), with a balanced fatty acid composition and a fair amount of sterols, which may reduce the risk of cardiovascular diseases. However, the presen...
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| Hlavní autoři: | , , , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2023-05-01
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| Edice: | Applied Sciences |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2076-3417/13/10/5841 |
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