Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour
| Autor: | Carlos Adam Conte-Junior, Bruno de Carvalho Bonfim, Maria Lúcia Guerra Monteiro, Juliana dos Santos Vilar, Alejandra Filippo Gonzalez Neves dos Santos |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Priacanthus arenatus Wheat flour 04 agricultural and veterinary sciences Aquatic Science engineering.material Biology Partial substitution 040401 food science 01 natural sciences 0404 agricultural biotechnology Coating 010608 biotechnology engineering Fish Food science Food Science |
| Zdroj: | Journal of Aquatic Food Product Technology. 29:28-42 |
| ISSN: | 1547-0636 1049-8850 |
| DOI: | 10.1080/10498850.2019.1693462 |
| Popis: | The aim of the present study was to evaluate the physicochemical and sensory qualities of pre-fried and fried fish nuggets manufactured with partial replacement of coating flour by fish (Pr... |
| Databáze: | OpenAIRE |
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