Using Dry Extruded Whole Soybeans (“Extruded Full-Fat”) in Formulations
Published on:
08/23/2017
Author/s :
Dave Albin, PhD / Director, Nutrition & Extrusion Technologies at Insta-Pro.
For several decades, Insta-Pro International has been well known around the world for dry extrusion, which we invented in the 1960’s.Dry extrusion was invented to process soybeans, and over the years, this process has been well researched. The advantages of this technique are the following:Thorough plant cell wall rupture, providing much improved access to nutrientsDeactivation of ...