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The impact of using chickpea flour and dried carp fish powder on pizza quality
Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprin...
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| Publicado no: | PLoS One |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5584754/ https://ncbi.nlm.nih.gov/pubmed/28873098 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0183657 |
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