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The effect of extrusion cooking of different starch sources on the in vitro and in vivo digestibility in growing pigs

Animal PhysiologyNutritionVivo DigestibilityAnimal ScienceAnimal NutritionFood DigestionExtrusion CookingFeed EvaluationFeed AdditiveEducationFood EngineeringFood ProcessingDifferent Starch SourcesFood SafetyHealth Sciences