Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics.

Autor: Bastos SC; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Tavares T; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., de Sousa Gomes Pimenta ME; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Leal R; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Fabrício LF; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Pimenta CJ; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Nunes CA; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Pinheiro AC; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2014 Sep; Vol. 51 (9), pp. 2240-5. Date of Electronic Publication: 2014 Jan 22.