Study of amino acids profiles and nutritional values of industrial pasta enriched with protein concentrates of silver carp (FPC)
The protein concentrate of fish from minced carp meat was obtained during three stages of using the solvent (isopropanol), pressed and dried using a dry temperature (60°C), and this concentrate had 93% protein, which according to aquatic protein sources have a high nutritional value and are used to...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2019-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
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| Online Access: | http://isfj.areo.ir/article_117891_en.html |