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Anthony Okhonlaye Ojokoh, Bartholomew Saanu Adeleke
Pág. 87 - 95
This study was designed to evaluate the processing of yam paste (amala): A product of fermented yam (Discorea rotundata) flour. The sliced yam samples were fermented for 72 hours. The microorganisms were isolated and identified. The pH, TTA, temperature,...
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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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Cláudia Leite Munhoz, Rita de Cássia Avellaneda Guimarães, Vanessa Tais Nozaki, Eliana Janet Sanjinez-Argandoña, Priscila Aiko Hiane, Maria Lígia Rodrigues Macedo
Pág. 553 - 560
Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products. This study aimed to prepare cereal bars containing pulp ...
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Güner, S; Dincer, B; Alemdag, N; Colak, A; Tüfekci, M
Pág. 337 - 342
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