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Total amino acid digestiblities (%) in some processed whole soybeans
Process |
% Digestibility |
Autoclaving |
93.1% |
Dry Extrusion (Insta – Pro) |
92.5% |
Toasting |
91.4% |
Micronizing |
90.4% |
Micronizing (After Water Addition) |
87.9% |
Continuous Toasting |
87.6% |
Wet Extrusion (Wenger) |
85.6% |
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