Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17...

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Detalles Bibliográficos
Autores principales: Monteiro, Maria Lúcia G., Mársico, Eliane T., Soares, Manoel S., Magalhães, Amanda O., Canto, Anna Carolina V. C. S., Costa-Lima, Bruno R. C., Alvares, Thiago S., Conte, Carlos A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5156385/
https://www.ncbi.nlm.nih.gov/pubmed/27973565
http://dx.doi.org/10.1371/journal.pone.0168270

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5156385/
https://www.ncbi.nlm.nih.gov/pubmed/27973565
http://dx.doi.org/10.1371/journal.pone.0168270

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