Pea and wheat starch possess different processing characteristics and affect physical quality and viscosity of extruded feed for Atlantic salmon

Aquaculture Nutrition

Volumn 17, Issue 2, 2011, Pages

  Sorensen M ^a,b   Morken, T ^a   Kosanovic, M ^c   Overland M ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

^c AgriMarin Nutrition   (Norway)

Author keywords

Extrusion processing; Fish feed; Pea starch; Physical quality; Wheat starch

Indexed keywords

PISUM SATIVUM; SALMO SALAR; TRITICUM AESTIVUM;

EID: 78951471153     PISSN: 13535773     EISSN: 13652095     Source Type: Journal    
DOI: 10.1111/j.1365-2095.2010.00767.x     Document Type: Article

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