Effect of the Addition of High-Protein Hydrolyzed Flour from Oncorhynchus mykiss Byproducts on the Properties of an Extruded Feed

• José Luis Hoyos-Concha,
• Héctor Samuel Villada-Castillo,
• Alejandro Fernández-Quintero,
• Rodrigo Ortega-Toro

Affiliations

José Luis Hoyos-Concha

Agroindustry Department, Agroindustrial Engineering Program, Research Group of Aprovechamiento de Subproductos Agroindustriales (ASUBAGROIN), Universidad del Cauca, Popayán, Colombia

Héctor Samuel Villada-Castillo

Agroindustry Department, Agroindustrial Engineering Program, Research Group of Ciencia y Tecnología de Biomoleculas de Interés Agroindustrial (CITBIA), Universidad del Cauca, Popayán, Colombia

Alejandro Fernández-Quintero

School of Food Engineering, Faculty of Engineering, Research Group of Ingeniería de Procesos Agroalimentarios y Biotecnológicos (GIPAB), Universidad del Valle, Cali, Colombia

Rodrigo Ortega-Toro

Food Engineering Department, Food Packaging and Shelf Life Research Group (FP&SL), University of Cartagena, Cartagena de Indias, Colombia