Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry-Reference-Cited by-同舟云学术

Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry

Published:2014 Issue:3 Volume:20 Page:571-581
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Monteiro Maria Lúcia G.,Mársico Eliane T.,Lázaro César A.,Ribeiro Roberta O. R.,Jesus Rogério S.,Conte-Júnior Carlos A.

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference47 articles.

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5. Aydin, E. and Gocmen, D. (2011). Cooking quality and sensorial properties of noodle supplemented with oat flour. Food Sci. Biotechnol., 20, 507–511.

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