Quality evaluation of bread fortified with surimi and surimi flour during storage
Summary (En)
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Main Authors: | Fawzya, Y.N., FAO, Rome (Italy). Fishery Industries Div. eng, Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka), Suparno, Muljanah, I., Peranginangin, R., James, D.G. (ed.) |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1997
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Subjects: | FI APFIC, BREAD, FOOD ENRICHMENT, SURIMI, FLOURS, QUALITY, STORAGE, FOOD ADDITIVES, SIMULATED FOODS, PROTEIN CONTENT, CHEMICAL COMPOSITION, ORGANOLEPTIC PROPERTIES, PAIN, COMPLEMENTATION, FARINE, QUALITE, STOCKAGE, PAN, ENRIQUECIMIENTO DE LOS ALIMENTOS, HARINAS, CALIDAD, ALMACENAMIENTO, ADDITIF ALIMENTAIRE, SUCCEDANE D'ALIMENT POUR HOMME, TENEUR EN PROTEINES, COMPOSITION CHIMIQUE, PROPRIETE ORGANOLEPTIQUE, ADITIVOS ALIMENTARIOS, ALIMENTOS ARTIFICIALES, CONTENIDO PROTEICO, COMPOSICION QUIMICA, PROPIEDADES ORGANOLEPTICAS, |
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