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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...
Autores principales: | Hoyos-Concha, José Luis, Villada-Castillo, Héctor Samuel, Fernández-Quintero, Alejandro, Ortega-Toro, Rodrigo |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical Society
2022
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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 |
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