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

Author:

Hoyos-Concha José Luis1,Villada-Castillo Héctor Samuel2,Fernández-Quintero Alejandro3,Ortega-Toro Rodrigo4ORCID

Affiliation:

1. Agroindustry Department, Agroindustrial Engineering Program, Research Group of Aprovechamiento de Subproductos Agroindustriales (ASUBAGROIN), Universidad del Cauca, Calle 5 No 4-70, Popayán 190003, Colombia

2. Agroindustry Department, Agroindustrial Engineering Program, Research Group of Ciencia y Tecnología de Biomoleculas de Interés Agroindustrial (CITBIA), Universidad del Cauca, Calle 5 No 4-70, Popayán 190003, Colombia

3. School of Food Engineering, Faculty of Engineering, Research Group of Ingeniería de Procesos Agroalimentarios y Biotecnológicos (GIPAB), Universidad del Valle, Ciudad Universitaria Meléndez Calle 13 # 100-00, Cali 76001, Colombia

4. Food Engineering Department, Food Packaging and Shelf Life Research Group (FP&SL), University of Cartagena, Avenida Consulado Calle 30 No. 48-152, Cartagena de Indias 130001, Colombia

Funder

Sistema General de Regal??as de Colombia

Universidad del Cauca

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

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