Flours and instant soup from tilapia wastes as healthy alternatives to the food industry
The aim of this manuscript was to perform a nutritional and technological characterization of value-added products manufactured from tilapia wastes that have partial replacement potential for products commonly used by the food industry. All products displayed highest protein and ash content whereas...
| Autor principal: | Monteiro, Maria Lúcia Guerra |
|---|---|
| Outros Autores: | Marsico, Eliane Teixeira, Lázaro de La Torre, César Aquiles, Ribeiro, Roberta O.R., Jesus, Rogério S., Conte Junior, Carlos A. |
| Grau: | Artigo |
| Idioma: | English |
| Publicado em: |
Food Science and Technology Research
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/15999 |