Addition of different tuna meal levels to pizza dough

Addition of different tuna meal levels to pizza dough

Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.). In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0%) or with the ad...

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Bibliographic Details
Main Authors: Daniel Abreu Vasconcelos Campelo, Maria Luiza Rodrigues de Souza, Lorena Batista de Moura, Tadeu Orlandi Xavier, Grazyella Massako Yoshida, Elenice Souza dos Reis Goes, Jane Martha Graton Mikcha
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL)
Series:Brazilian Journal of Food Technology
Subjects:
Atum despadronizado
Massa alimentícia
Ômega-3
Tecnologia do pescado
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100405&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100405&lng=en&tlng=en

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