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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Dades bibliogràfiques
Publicat a:PLoS One
Autors principals: 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
Idioma:Inglês
Publicat: Public Library of Science 2016
Matèries:
Research Article
Accés en línia: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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