Effect of the Addition of High-Protein Hydrolyzed Flour from Oncorhynchus mykiss Byproducts on the Properties of an Extruded Feed

por Hoyos-Concha, José Luis, Villada-Castillo, Héctor Samuel, Fernández-Quintero, Alejandro, Ortega-Toro, Rodrigo
Publicado 2022

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

por Muñoz-Pabon, Karen Sofia, Roa-Acosta, Diego Fernando, Hoyos-Concha, José Luis, Bravo-Gómez, Jesús Eduardo, Ortiz-Gómez, Vicente
Publicado 2022