Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics

The fish processing industry generates a large amount of materials discarded as residue. It is known that fish and its residue are a source of essential nutrients. Conversely, bread is a food accessible to different social classes but is deficient in protein, minerals, and fatty acids. Thus, this st...

Celý popis

Uloženo v:
Podrobná bibliografie
Hlavní autoři: Bastos, Sabrina Carvalho, Tavares, Tássia, de Sousa Gomes Pimenta, Maria Emília, Leal, Renato, Fabrício, Luís Felipe, Pimenta, Carlos José, Nunes, Cleiton Antônio, Pinheiro, Ana Carla Marques
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2014
Témata:
Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4152510/
https://ncbi.nlm.nih.gov/pubmed/25190890
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1258-1
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky