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Prediction of extruded aquafeed physical quality parameters through a dough viscosity model

dc.contributor.authorCheng, Hongyuan
dc.contributor.authorSamuelsen, Tor A.
dc.contributor.authorSørensen, Mette
dc.contributor.authorXue, Min
dc.contributor.authorLi, Junguo
dc.date.accessioned2024-04-29T07:16:52Z
dc.date.available2024-04-29T07:16:52Z
dc.date.created2024-04-22T09:11:00Z
dc.date.issued2024
dc.identifier.citationCheng, H., Samuelsen, T. A., Sørensen, M., Xue, M. & Li, J. (2024). Prediction of extruded aquafeed physical quality parameters through a dough viscosity model. Journal of food process engineering, 47(4): e14604. doi:en_US
dc.identifier.issn1745-4530
dc.identifier.urihttps://hdl.handle.net/11250/3128309
dc.language.isoengen_US
dc.publisherWileyen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titlePrediction of extruded aquafeed physical quality parameters through a dough viscosity modelen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holder© 2024 The Author(s)en_US
dc.source.pagenumber9en_US
dc.source.volume47en_US
dc.source.journalJournal of food process engineeringen_US
dc.source.issue4en_US
dc.identifier.doi10.1111/jfpe.14604
dc.identifier.cristin2263279
dc.relation.projectNordforsk: 104310en_US
dc.relation.projectThe Research Council of Norway: 327109en_US
dc.relation.projectThe Research Council of Norway: 245883/F50en_US
dc.source.articlenumbere14604en_US


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Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal