Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder

This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (3...

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Detalles Bibliográficos
Autores principales: Desai, Ajay S., Beibeia, Tang, Brennan, Margaret A., Guo, Xinbo, Zeng, Xin-An, Brennan, Charles S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6315913/
https://www.ncbi.nlm.nih.gov/pubmed/30563069
http://dx.doi.org/10.3390/nu10121923

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6315913/
https://www.ncbi.nlm.nih.gov/pubmed/30563069
http://dx.doi.org/10.3390/nu10121923

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