Effect of Lipid Contents and Process Parameters on the Physicochemical, Rheological, Calorimetric and Structural Properties of an Extruded Canine Food-Reference-Cited by-同舟云学术

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Effect of Lipid Contents and Process Parameters on the Physicochemical, Rheological, Calorimetric and Structural Properties of an Extruded Canine Food

Published:2019 Issue:3 Volume:19 Page:455
ISSN:0972-2963
Container-title:Animal Nutrition and Feed Technology
language:en
Short-container-title:Anim. Nutr. and Feed Tech.

Author:

Delgado E.,Gamero-Barraza M.,Flores-Rosas W.,Valles-Rosales D.J.,Medrano-Roldán H.,Reyes-Jáquez D.

Publisher

Diva Enterprises Private Limited

Subject

Food Animals

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Polysaccharides on the Physical, Rheological and Thermal Properties of a Balanced Canine Food;Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology;2022-10-21

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