PROSPECTS FOR THE USE OF EXTRUSION AS A TECHNOLOGICAL METHOD THAT CAN IMPROVE THE BIOAVAILABILITY OF AMINO ACIDS IN FEED
DOI:
https://doi.org/10.30890/2567-5273.2024-36-00-004Keywords:
extruder, mixing, pasteurization, mixture, amino acidsAbstract
This paper considered issue of the possibility of increasing the efficiency of the extrusion equipment due to expanding the scope of its application, in particular, the production of liquid and pasty feed mixtures. This is achieved by processing the grainMetrics
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