Physicochemical stability of bread fortified with tilapia-waste flour

The physicochemical stability of six bread formulations with different tilapia flour (BTF) levels (0%, 2.5%, 5%, 10%, 15%, and 20%) in substitution to wheat flour was investigated regarding moisture content, water activity (aw), pH, instrumental color parameters, texture profile, lipid and protein o...

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发表在:	CyTA - Journal of Food
Main Authors:	Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Manoel Soares Soares Junior, Márcio Caliari, Carlos Adam Conte-Junior
格式:	文件
语言:	英语
出版:	Taylor & Francis Group 2019-01-01
主题:	fish by-products bread storage color indices texture profile oxidative stability
在线阅读:	http://dx.doi.org/10.1080/19476337.2018.1547793