SOYBEAN PROCESSING: EXTRUSION VS. ROASTING
Written by Kenneth Aniunoh
Ph.D., P.E., VP of Engineering, Operations, and Service
Not all soybean processing methods deliver the same nutritional value or processing efficiency. Roasting and high-shear dry extrusion affect soybeans differently, influencing ingredient quality, feed performance, and profitability.
See how roasting compares with high-shear dry extrusion and discover how extrusion can help you get more value from your soybeans.
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