publicaciones seleccionadas
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documento
- Effect of the Addition of High-Protein Hydrolyzed Flour from Oncorhynchus mykiss Byproducts on the Properties of an Extruded Feed 2022-01-25
- Rheological Study of an Extruded Fish Diet with the Addition of Hydrolyzed Protein Flour 2021-08-31
- Spray-Drying Hen Eggs: Effects of the Egg Yolk to Egg White Ratio and Sucrose Addition on the Physicochemical, Functional, and Nutritional Properties of Dried Products and on Their Amino Acid Profiles