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

[Image: see text] This work aims to evaluate the effect of the addition of a high-protein hydrolyzed (HPH) flour from the chemical silage of trout (Oncorhynchus mykiss) residues on the parameters of the extrusion system physicochemical transformations and the microstructure of the extrudate. During...

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Detalles Bibliográficos
Autores principales: Hoyos-Concha, José Luis, Villada-Castillo, Héctor Samuel, Fernández-Quintero, Alejandro, Ortega-Toro, Rodrigo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8805790/
https://www.ncbi.nlm.nih.gov/pubmed/35118218
http://dx.doi.org/10.1021/acsomega.1c02650

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8805790/
https://www.ncbi.nlm.nih.gov/pubmed/35118218
http://dx.doi.org/10.1021/acsomega.1c02650

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