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Kátia Setsuko Kimura, Maria Luiza Rodrigues de Souza, Rafaela Verdi, Melina Franco Coradini, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes
Pág. 111 - 117
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 inclusi...
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Elenice Souza dos Reis Goes, Maria Luiza Rodrigues de Souza, Katia Setsuko Kimura, Melina Franco Coradini, Rafaela Verdi, Jane Martha Graton Mikcha
Pág. 241 - 246
The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15%...
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