Electronic sensory assessment of bread enriched with cobia ( Rachycentron canadum )-Reference-Cited by-同舟云学术

Electronic sensory assessment of bread enriched with cobia ( Rachycentron canadum )

Published:2021-02-02 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Fagundes Gilberto A.¹²³^ORCID,Benedetti Simona²,Pagani Maria A.²,Fiorentini Angela M.⁴,Severo Joseana¹,Salas‐Mellado Myriam³^ORCID

Affiliation:

1. Food Technology Federal Farroupilha Institute (IFFar) Santo Augusto Brazil

2. Department of Food, Environmental, Nutritional Sciences (DeFENS) University of Milan (UNIMI) Italy

3. School of Chemistry and Food Federal University of Rio Grande (FURG) Brazil

4. Food Science and Technology Department Federal University of Pelotas (UFPel) Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13656

Reference12 articles.

1. Bread crumb quality assessment: a plural physical approach

2. Cobia (Rachycentron canadum) hatchery‐to‐market aquaculture technology: Recent advances at the University of Miami Experimental Hatchery (UMEH);Benetti D.;Brazilian Journal of Animal Science,2010

3. Sensory quality of traditional foods

4. Nutritional effects of added fish proteins in wheat flour bread;Cercel F.;Agriculture Science Procedia,2016

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