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Protein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha powder
This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder ...
How the inclusion of cod (Pseudophycis bachus) protein enriched powder to bread affects the in vitro protein and starch digestibility, amino acid profiling and antioxidant properties of breads
(Springer Nature, 2021-05)
The aim of the present study was to incorporate Pseudophycis bachus powder (cod fish powder—CFP) into bread with different levels (5%, 10% and 15%), and evaluate the physical (moisture, volume), technological (texture and ...