Study of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal-Reference-Cited by-同舟云学术

Study of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal

Published:2017-06 Issue: Volume:79 Page:376-383
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Martins Luiza Helena da Silva^ORCID,Moreira Neto João,Lopes Alessandra Santos,Rodrigues Antônio Manoel da Cruz,Carvalho Ana Vânia,Oliveira Johnatt Allan Rocha de,Moreira Débora Kono Taketa

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Publisher

Elsevier BV

Subject

Food Science

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3. Effects of extrusion on the properties of shrimp and cassava-based snacks;British Food Journal;2019-06-03

4. Effect of ice water pretreatment on the quality of Pacific White Shrimps (Litopenaeus vannamei);Food Science & Nutrition;2018-12-04