Extruded snacks with the addition of different fish meals
Abstract
Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal) and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack....
Paper Details
Title
Extruded snacks with the addition of different fish meals
Published Date
Nov 24, 2015
Journal
Volume
35
Issue
4
Pages
683 - 689
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