Acceptability Studies on Bread Fortified with Tilapia Fish Flour
Author:
Publisher
Science Alert
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Link
https://www.scialert.net/fulltext/?doi=pjn.2010.531.534&org=11
Cited by 21 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. Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread;Frontiers in Sustainable Food Systems;2024-07-02
2. Incorporation of fish and fishery waste into food formulations: A review with current knowledge;Trends in Food Science & Technology;2024-06
3. Nutritional composition and prebiotic properties of freeze-dried selected cucurbit plants as potential functional food ingredients;International Food Research Journal;2024-03-01
4. Unravelling the nutritional and health benefits of wheat bread enriched with meat powder from laying hen fed diet with insect (Hermetia illucens) meal;Heliyon;2023-10
5. Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette;Archivos Latinoamericanos de Nutrición;2023-10-01
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