Ontology highlight
ABSTRACT:
SUBMITTER: Schropp J
PROVIDER: S-EPMC6430159 | biostudies-literature | 2019 Mar
REPOSITORIES: biostudies-literature

Journal of the science of food and agriculture 20250719 14
<h4>Background</h4>Three-dimensional (3D) printing of fish combines the novel processing technique and the nutritional profile of fish. Despite increased customer acceptability, the fabrication of these products represents an effective strategy in combating deficiency disorders. In the present study, the effect of flour types on the proximate composition, amino acid profile, mineral profile, protein quality indices and benefit-risk ratio were evaluated for the developed 3D printed fish products, ...[more]