Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (Oreochromis niloticus) By-Product Powders

This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia dry powder (TDP) and another was bromelain-hydrol...

Descripción completa

Detalles Bibliográficos
Autores principales: Zulaikha, Yasinta, Yao, Shuai-Huei, Chang, Yu-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392232/
https://www.ncbi.nlm.nih.gov/pubmed/34441684
http://dx.doi.org/10.3390/foods10081908

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392232/
https://www.ncbi.nlm.nih.gov/pubmed/34441684
http://dx.doi.org/10.3390/foods10081908

Ejemplares similares