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CyTA - Journal of Food
Volume 21, 2023 - Issue 1
Research Article
Development and optimization of an extruded aquafeed formulated with moringa flour as a partial substitute for sardine meal
Diana Laura Soto-Rodrígueza Posgrado en Biotecnología, Universidad Politécnica de Pachuca, Zempoala, México
https://orcid.org/0000-0003-4860-6653View further author information
https://orcid.org/0000-0003-4860-6653View further author information, Carlos Alberto Gómez-Aldapab Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Pachuca de Soto, Méxicohttps://orcid.org/0000-0002-4723-3093View further author information
https://orcid.org/0000-0002-4723-3093View further author information, Zaira Esmeralda Cabrera-Canalesb Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Pachuca de Soto, Méxicohttps://orcid.org/0000-0002-0062-1654View further author information
https://orcid.org/0000-0002-0062-1654View further author information, Luis Díaz-Batallac Ingeniería Agroindustrial, Universidad Politécnica de Francisco I. Madero, Tepatepec, Méxicohttps://orcid.org/0000-0002-5947-5137View further author information
https://orcid.org/0000-0002-5947-5137View further author information, Alejandro Tellez-Juradoa Posgrado en Biotecnología, Universidad Politécnica de Pachuca, Zempoala, Méxicohttps://orcid.org/0000-0002-5491-3679View further author information
https://orcid.org/0000-0002-5491-3679View further author information & Arturo Cadena-Ramíreza Posgrado en Biotecnología, Universidad Politécnica de Pachuca, Zempoala, MéxicoCorrespondence[email protected]
https://orcid.org/0000-0003-2813-8186View further author information
https://orcid.org/0000-0003-2813-8186View further author information