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This article has been cited by the following article(s):
Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains
P. Guilloteau, M. Biernat, J. Woliński and R. Zabielski Biology of Growing Animals, Biology of the Intestine in Growing Animals 1 325 (2002) https://doi.org/10.1016/S1877-1823(09)70127-4
Administration of Two Antagonists of the Cholecystokinin B /Gastrin Receptor Does Not Totally Inhibit the Pancreatic Response to a Meal in the Pig
Apparent and standardised true ileal digestibility of protein and amino acids from faba bean, lupin and pea, provided as whole seeds, dehulled or extruded in pig diets
Soybean Trypsin Inhibitor(s) Reduce Absorption of Exogenous and Increase Loss of Endogenous Protein in Miniature Pigs
Christian A Barth, Britta Lunding, Martin Schmitz and Hans Hagemeister The Journal of Nutrition 123(12) 2195 (1993) https://doi.org/10.1093/jn/123.12.2195
Effects of feeding raw and extruded peas on ileal digestibility, pancreatic enzymes and plasma glucose and insulin in early weaned pigs
Digestibility of amino acids in maize, wheat and barley meal, measured in pigs with ileo‐rectal anastomosis and isolation of the large intestine
Simon Green, Solange L. Bertrand, Madeleine J. C. Duron and Roland A. Maillard Journal of the Science of Food and Agriculture 41(1) 29 (1987) https://doi.org/10.1002/jsfa.2740410104