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 (SFP). The proximate composition in control and SFP breads ranged between (3...

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Vydáno v:Nutrients
Hlavní autoři: Desai, Ajay S., Beibeia, Tang, Brennan, Margaret A., Guo, Xinbo, Zeng, Xin-An, Brennan, Charles S.
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2018
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6315913/
https://ncbi.nlm.nih.gov/pubmed/30563069
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu10121923
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