Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes
The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15% of the dehydrated mixture in the dough of the...
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| Vydáno v: | Acta Scientiarum. Technology |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Universidade Estadual de Maringá
2016
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| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=303245370014 https://www.redalyc.org/journal/3032/303245370014/ https://www.redalyc.org/journal/3032/303245370014/html/ https://www.redalyc.org/journal/3032/303245370014/303245370014.epub https://www.redalyc.org/journal/3032/303245370014/movil |
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