Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia
Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusion in alfajores did not affect the aroma, tast...
Salvato in:
| Pubblicato in: | Acta Scientiarum. Technology |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universidade Estadual de Maringá
2017
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=303249921015 https://www.redalyc.org/journal/3032/303249921015/ https://www.redalyc.org/journal/3032/303249921015/html/ https://www.redalyc.org/journal/3032/303249921015/303249921015.epub https://www.redalyc.org/journal/3032/303249921015/movil |
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