Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17...

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Dettagli Bibliografici
Pubblicato in:PLoS One
Autori principali: Monteiro, Maria Lúcia G., Mársico, Eliane T., Soares, Manoel S., Magalhães, Amanda O., Canto, Anna Carolina V. C. S., Costa-Lima, Bruno R. C., Alvares, Thiago S., Conte, Carlos A.
Natura: Artigo
Lingua:Inglês
Pubblicazione: Public Library of Science 2016
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Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC5156385/
https://ncbi.nlm.nih.gov/pubmed/27973565
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0168270
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