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 <...

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Detalles Bibliográficos
Autores principales: Monteiro, Maria Lúcia G., Mársico, Eliane T., Soares Junior, Manoel S., Deliza, Rosires, de Oliveira, Denize C. R., Conte-Junior, Carlos A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5933794/
https://www.ncbi.nlm.nih.gov/pubmed/29723283
http://dx.doi.org/10.1371/journal.pone.0196665

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5933794/
https://www.ncbi.nlm.nih.gov/pubmed/29723283
http://dx.doi.org/10.1371/journal.pone.0196665

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