Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective

Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P <...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:PLoS One
Main Authors: Monteiro, Maria Lúcia G., Mársico, Eliane T., Soares Junior, Manoel S., Deliza, Rosires, de Oliveira, Denize C. R., Conte-Junior, Carlos A.
Formato: Artigo
Idioma:Inglês
Publicado em: Public Library of Science 2018
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5933794/
https://ncbi.nlm.nih.gov/pubmed/29723283
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0196665
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados