Producción de harina a partir de canales de tilapia, pacu y carpa para su inclusión en productos alimenticios

Autor: Souza, Maria Luiza Rodrigues de, Godoy, Leandro Cesar de, Visentainer, Jesuí Vergílio, Souza, Nilson Evelazio de, Franco, Nilson do Prado, Oliveira, Gislaine Gonçalves, Feihrmann, Andresa Carla, Goes, Elenice Souza dos Reis

Publikováno v: Research, Society and Development; Vol. 10 No. 16; e583101621134
Research, Society and Development; Vol. 10 Núm. 16; e583101621134
Research, Society and Development; v. 10 n. 16; e583101621134
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The aim of this study was to develop and characterize flours from tilapia, pacu and carp carcasses for inclusion in food products, aiming at nutritional enrichment. Carcasses of the three species were hot smoked and later subjected to milling, result

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5418c7ee8369c84300c6b6d3d7de129d
https://rsdjournal.org/index.php/rsd/article/view/21134