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	Provedor de dados Thai Agricultural (1) Rev. Bras. Ciênc. Avic. (1) Autor Dumorné,K (1) Maradee Phongpipatpong (1) Pilin Phoopat (1) Tavisa Lohana (1) Varunee Praditsrigoon (1) Vipa Surojanamethakul (1) Yanisa Rat-a-pa (1) Mais... Palavra-chave Banana flour (2) Animal diet (1) Klue hakmuk flour (1) Klue numwa flour (1) Laying hens (1) Leucaena (1) การนึ่งกล้วย (1) การประกอบอาหาร (1) การพัฒนาผลิตภัณฑ์อาหาร (1) การยอมรับของผู้บริโภค (1) ความร้อน (1) คุณสมบัติทางกายภาพ (1) อายุการเก็บรักษา (1) แป้งกล้วย (1) แป้งกล้วยน้ำว้า (1) แป้งกล้วยหักมุก (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) PhysicalObject (1) Ano 2018 (1) 1993 (1) País Brazil (1) Thailand (1) Idioma Inglês (1) Thailandês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of Dietary Inclusion of Leucaena (Leucaena leucocephala) and Banana Flour (Musa cavendishii) on Performance of Laying Hens Rev. Bras. Ciênc. Avic. Dumorné,K. ABSTRACT The aim of the present study was to evaluate the effects of Leucaena (Leucaena leucocephala) and Banana flour (Musa cavendishii) on performance of laying hens. Fifty laying hens (3 months of age) were randomly distributed into five experimental groups, each consisting of 10 laying hens. The groups were control (10 laying hens); L6 (Leucaena, 6 g/day (10 laying hens)); L8 (Leucaena, 8.0 g/day (10 laying hens)); L10 (Leucaena, 10 g/day (10 laying hens)); and L12 (Leucaena, 12 g/day (10 laying hens)), in addition, five levels of Banana flour control (10 laying hens); 25% (10 laying hens); 50%, (10 laying hens); 75% (10 laying hens); and 100% (10 laying hens), were assessed respectively. The experimental period lasted from 4 to 8 weeks. The results of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Animal diet; Banana flour; Laying hens; Leucaena. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000400725 การพัฒนาผลิตภัณฑ์อาหารจากแป้งกล้วย Thai Agricultural Yanisa Rat-a-pa; Vipa Surojanamethakul; Maradee Phongpipatpong; Tavisa Lohana; Pilin Phoopat; Varunee Praditsrigoon. Experiment on banana flour production is presented. The varities of banana used in this study were Klue numwa and Klue hakmuk. The effect of heat pretreatment on peeling and cutting under pressure at 250"F were investigated. It was shown that heating for I min. gave the best result on peeling and cutting. The proximate analysis at different heating times yielded similar results. However, the percent amylose content to dry basis of Klue numwa and Klue hakmuk flours were 12.06 and 10.58, respectively. The physical properties of Klue numwa and Klue hakmuk flour were also studied. The swelling and gelatinization properties of Klue numwa flours was similar to rice starch while Klue hakmuk flour was alike that of glutinous rice starch. The mixture of Klue nLlmwa... Tipo: PhysicalObject Palavras-chave: Klue numwa flour; Klue hakmuk flour; Banana flour; แป้งกล้วยน้ำว้า; แป้งกล้วยหักมุก; แป้งกล้วย; การพัฒนาผลิตภัณฑ์อาหาร; ความร้อน; การนึ่งกล้วย; คุณสมบัติทางกายภาพ; การประกอบอาหาร; อายุการเก็บรักษา; การยอมรับของผู้บริโภค. Ano: 1993 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2630 Registros recuperados: 2 Primeira ... 1 ... Última

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