Extruded Fish Snack from Low Valued Fatty Fish: An Evaluation of Nutritional and Organoleptic Characteristics-Reference-Cited by-同舟云学术

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Extruded Fish Snack from Low Valued Fatty Fish: An Evaluation of Nutritional and Organoleptic Characteristics

Published:2019-11-07 Issue:sp1 Volume:86 Page:61
ISSN:0749-0208
Container-title:Journal of Coastal Research
language:
Short-container-title:Journal of Coastal Research

Author:

Pandi Ganesan¹,Rathnakumar Kolanthaivadivel²,Velayutham Padmanaban¹,Shakila Robindon Jeya¹,Anand Samraj³,Arone Brita Nicy¹

Affiliation:

1. Fisheries College and Research Institute Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Thoothukudi, Tamil Nadu India

2. College of Fisheries Engineering, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, Tamil Nadu India

3. Erode Centre for Sustainable Aquaculture Bhavanisagar, Tamil Nadu Dr. J. Jayalalithaa Fisheries University

Publisher

Coastal Education and Research Foundation

Subject

Earth-Surface Processes,Water Science and Technology,Ecology

Cited by 4 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. Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30

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

3. Optimization of Extrusion Process Using Response Surface Methodology for Producing Squid and Millet Based Extrudate;Turkish Journal of Fisheries and Aquatic Sciences;2021-09-27

4. Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content;International Journal of Food Science & Technology;2020-10-26

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