Influence of type of raw material on fishmeal physicochemical properties, the extrusion process, starch gelatinization and physical quality of fish feed
Author:
Affiliation:
1. Nofima; Bergen Norway
2. Department of Chemistry; University of Bergen; Bergen Norway
Publisher
Hindawi Limited
Subject
Aquatic Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/anu.12093/fullpdf
Reference38 articles.
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2. Location of enzymes responsible for autolysis in bulk-stored Capelin (Mallotus villosus);Aksnes;J. Sci. Food Agric.,1988
3. Extrusion of food proteins;Arêas;Crit. Rev. Food Sci. Nutr.,1992
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