<b>Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia
Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusion in alfajores did not affect the aroma, tast...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2017-02-01
|
| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29164 |