Bread formulations with different tilapia flour levels.
By Maria Lúcia G. Monteiro (3545270), Eliane T. Mársico (3545267), Manoel S. Soares Junior (3545288), Rosires Deliza (5172317), Denize C. R. de Oliveira (5172320) and Carlos A. Conte-Junior (5172314)
Abstract
<p>Bread formulations with different tilapia flour levels.</p
Topics:
Biochemistry, Cell Biology, Evolutionary Biology, Ecology, Inorganic Chemistry, Science Policy, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Tilapia-waste flour, TF, BTF, consumer
Year: 2018
DOI identifier: 10.1371/journal.pone.0196665.t001
OAI identifier:
oai:figshare.com:article/6219731
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