Quality of spaghetti containing different levels of flour pulp tilapia in replacing the wheat flour
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| Main Author | |
|---|---|
| Format | Publication |
| Language | Portuguese |
| Published |
Lavras, MG (Brazil)
UFLA
2013
|
| Subjects | |
| Online Access | Get more information |
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| Author | Reis, T.A |
|---|---|
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| DocumentTitle_FL | Caracterização de macarrão massa seca enriquecido com farinha de polpa de pescado |
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| SubjectTerms | ANAILISIS MICROBIOLA³GICO ANAILISIS ORGANOLA©PTICO ANALYSE MICROBIOLOGIQUE ANALYSE ORGANOLEPTIQUE ANÁLISE QUÍMICA CHEMICOPHYSICAL PROPERTIES COMPLA©MENTATION ENRIQUECIMIENTO DE LOS ALIMENTOS FARINHA DE PEIXE FILET FILETES FILLETS FOOD ENRICHMENT http://www.fao.org/aos/agrovoc#c_1521 http://www.fao.org/aos/agrovoc#c_16006 http://www.fao.org/aos/agrovoc#c_25302 http://www.fao.org/aos/agrovoc#c_2897 http://www.fao.org/aos/agrovoc#c_3018 http://www.fao.org/aos/agrovoc#c_5621 MACARRÃO MICROBIOLOGIA DE ALIMENTO MICROBIOLOGICAL ANALYSIS ORGANOLEPTIC ANALYSIS PAOTE ALIMENTAIRE PASTA PASTAS ALIMENTICIAS PROPIEDADES FISICOQUAMICAS PROPRIA©TA© PHYSICOCHIMIQUE PROPRIEDADE ORGANOLÉPTICA PROPRIEDAE FÍSICO-QUÍMICA TILÁPIA |
| Title | Quality of spaghetti containing different levels of flour pulp tilapia in replacing the wheat flour |
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