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...
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: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100405&lng=en&tlng=en |
Similar Items
-
Dinâmica populacional e pesca de atuns em cardumes associados no Atlântico oeste equatorial
by: Silva, Guelson Batista da
Published: (2016) -
Estimativa do risco à saúde humana segundo o teor de mercúrio presente em sushi e sashimi.
by: Alves, Jeanne Clécia
Published: (2016) -
Pesquisa de Vibrio parahaemolyticus em atum (Thunnus spp) comercializado na zona sul do município de São Paulo ? SP
by: Juliana Chen
Published: (2004) -
Pesquisa de Vibrio parahaemolyticus em atum (Thunnus spp) comercializado na zona sul do município de São Paulo ? SP
by: Chen, Juliana
Published: (2004) -
Factors that determine the quality of bigeye tuna, caught in the western tropical Atlantic Ocean
by: C.C. Nóbrega, et al.
Published: (2014-06-01)