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...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:PLoS One
Main Authors: 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.
Format: Artigo
Sprog:Inglês
Udgivet: Public Library of Science 2016
Fag:
Research Article
Online adgang: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
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker