Abstract The long‐term suitability of defatted Tenebrio molitor larvae meal (TM) as a substitute for fish meal (FM) protein was evaluated in Chindongo socolofi over a 170‐day feeding period. Six isonitrogenous (38% crude protein) and isoenergetic (4396 kcal kg−1) diets were formulated, in which TM protein replaced FM protein at 0% (control), 20%, 40 ...
Hasan Batuhan Emre Özdoğan
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Abstract This experiment investigated the impact of Hilyses, a fermented Saccharomyces cerevisiae‐based supplement containing bioactive nucleotides, β‐glucans, and mannan oligosaccharides (MOS), on the performance and physiology of whiteleg shrimp, Litopenaeus vannamei (initial weight 4.47 ± 0.07 g).
Samia Elbahnaswy +9 more
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Mitigating long-term deterioration of frozen dough: Isothermal-buffered frozen storage for stabilizing water mobility and the gluten-starch network. [PDF]
Li S +5 more
europepmc +1 more source
Unravelling the protective role of soluble soybean polysaccharide in preserving dough gluten structure under acidic conditions. [PDF]
Hong T +6 more
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Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition of <i>Cucumis melo</i> L. Peels Powder. [PDF]
Mallek-Ayadi S, Bahloul N.
europepmc +1 more source
Machine Learning-Based Prediction of Textural Properties and Nonlinear Regulatory Pattern Analysis of 3D-Printed Dough Containing Konjac Glucomannan. [PDF]
Leng W, Sun Y, Xie J, Pang J.
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Effects of different pretreatment methods on the dough properties, bread flavor and <i>in vitro</i> digestion of black highland barley. [PDF]
Liu Y +8 more
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Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality. [PDF]
Xu S, Li X, Lv J, Chen J, Liu K.
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