Evaluation of the technological quality of snacks extruded from broken grains of rice and mechanically separated tilapia meat flour-Reference-Cited by-同舟云学术

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Evaluation of the technological quality of snacks extruded from broken grains of rice and mechanically separated tilapia meat flour

Published:2019-04-04 Issue:2 Volume:45 Page:e.429
ISSN:0046-9939
Container-title:Boletim do Instituto de Pesca
language:
Short-container-title:Bol. Inst. Pesca

Author:

Magalhães Amanda Oliveira,Mársico Eliane Teixeira,Soares Júnior Manoel Soares,Monteiro Maria Lúcia Guerra

Publisher

Boletim do Instituto de Pesca

Subject

Animal Science and Zoology,Aquatic Science

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Composição centesimal e análise sensorial de enlatados de pescado cultivados em água doce;Cuadernos de Educación y Desarrollo;2024-05-07

2. Composite Waste to Aqua Feed: Dietary Utilization of Animal-Plant Protein from Bio-Ensilage of Fish-Vegetable Wastes in Pangasius Growth Performance;2024

3. Análisis de la inhibición de microorganismos proteolíticos en filetes de tilapia roja (Oreochromis spp) conservados con propóleo (Apis mellifera Linnaeus);La Granja;2023-08-24

4. How value addition by utilization of tilapia processing by‐products can improve human nutrition and livelihood;Reviews in Aquaculture;2022-12-05

5. Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials;Food and Bioprocess Technology;2022-07-28

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