Quality parameters and technological properties of pasta enriched with a fish by‐product: A healthy novel food
Author:
Affiliation:
1. Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16261
Reference34 articles.
1. Innovative Development of Pasta with the Addition of Fish By-Products from Two Species
2. Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life
3. Functional foods enriched with marine microalga nannochloropsis oculata as a source of w‐3 fatty acids;Babuskin S.;Food Technol. Biotechnol,2014
4. Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass ( Dicentrarchus labrax )
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