Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with <i>Oncorhynchus tschawytscha</i> Powder

Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with <i>Oncorhynchus tschawytscha</i> 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 (<i>Oncorhynchus tschawytscha</i>) powder (SFP). The proximate composition in control and SFP bread...

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Bibliographic Details
Main Authors: Ajay S. Desai, Tang Beibeia, Margaret A. Brennan, Xinbo Guo, Xin-An Zeng, Charles S. Brennan
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Nutrients
Subjects:
bread
salmon powder
protein
fatty acids
in vitro starch digestibility
in vitro protein digestibility
antioxidant activity
Online Access:https://www.mdpi.com/2072-6643/10/12/1923

Internet

https://www.mdpi.com/2072-6643/10/12/1923

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