Nutritional Value and Organoleptic Evaluation of Chocolate Biscuits Incorporated with Freeze Dried and Oven Dried Itoyori Surimi-Reference-Cited by-同舟云学术

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Nutritional Value and Organoleptic Evaluation of Chocolate Biscuits Incorporated with Freeze Dried and Oven Dried Itoyori Surimi

Published:2019-11-07 Issue:sp1 Volume:86 Page:56
ISSN:0749-0208
Container-title:Journal of Coastal Research
language:
Short-container-title:Journal of Coastal Research

Author:

Arone Brita Nicy¹,Padmanaban Velayutham¹,Pandi Ganesan¹,Shakila Robinson Jeya¹,Neethirajan Neethiselvan¹,Saravanan Balasundari²,Velsamy Kanaga¹

Affiliation:

1. Fisheries College and Research Institute Thoothukudi, Tamil Nadu, India

2. Dr. MGR Fisheries College and Research Institute Dr. J. Jayalalithaa Fisheries University, Tamil Nadu, India

Publisher

Coastal Education and Research Foundation

Subject

Earth-Surface Processes,Water Science and Technology,Ecology

Cited by 2 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. Detection and quantification of cocoa powder adulteration using Vis-NIR spectroscopy with chemometrics approach;Food Chemistry;2024-08

2. Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread;Journal of Aquatic Food Product Technology;2021-12-01

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