Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss

Overview of attention for article published in Frontiers in Sustainable Food Systems, January 2023

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New Research: Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss https://t.co/29skKO6r0t #Sustainable #FoodSystems

22 Feb 2023

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