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Extrusion parameters and physical transformations of an ext..:
Hoyos-Concha, José Luis
;
Villada-Castillo, Héctor Samuel
;
Roa-Acosta, Diego Fernando
..
Frontiers in Sustainable Food Systems. 6 (2023) - p. , 2023
Link:
https://doi.org/10.3389/fsufs.2022.1077274
RT Journal T1
Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss
UL https://suche.suub.uni-bremen.de/peid=cr-10.3389_fsufs.2022.1077274&Exemplar=1&LAN=DE A1 Hoyos-Concha, José Luis A1 Villada-Castillo, Héctor Samuel A1 Roa-Acosta, Diego Fernando A1 Fernández-Quintero, Alejandro A1 Ortega-Toro, Rodrigo PB Frontiers Media SA YR 2023 SN 2571-581X JF Frontiers in Sustainable Food Systems VO 6 LK http://dx.doi.org/https://doi.org/10.3389/fsufs.2022.1077274 DO https://doi.org/10.3389/fsufs.2022.1077274 SF ELIB - SuUB Bremen
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