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Preparation of lasagnas with dried mix of tuna and tilapia

The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%) and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was elaborated with increasing levels (0, 5, 10 and 15%) of dried mix. Moisture, lipids and calories were not different...

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Udgivet i:Ciência e Tecnologia de Alimentos
Principais autores: Katia Setsuko KIMURA, Maria Luiza Rodrigues de SOUZA, Eliane GASPARINO, Jane Martha Graton MIKCHA, Ana Paula Sartorio CHAMBÓ, Rafaela VERDI, Melina Franco CORADINI, Diego Rodrigues MARQUES, Andresa FEIHRMANN, Elenice Souza dos Reis GOES
Format: Artigo
Sprog:Inglês
Udgivet: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Fag:
Agrociencias
Online adgang:https://www.redalyc.org/articulo.oa?id=395953031025
Tags: Tilføj Tag
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