Acceptability studies on bread fortified with Tilapia fish flour

Pakistan Journal of Nutrition

Volumn 9, Issue 6, 2010, Pages 531-534

  Adeleke, R O ^a   Odedeji, J O ^a  

^a Osun State Polytechnic   (Nigeria)

Author keywords

Bread; Fortification; Tilapia fish protein flour; Wheat flour

Indexed keywords

FISH PROTEIN;

AROMA; ARTICLE; BREAD; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; ENERGY RESOURCE; FAT CONTENT; FLOUR; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FOOD TEXTURE; MOISTURE; NUTRIENT CONCENTRATION; NUTRIENT CONTENT; NUTRIENT SUPPLY; NUTRITIONAL REQUIREMENT; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PROTEIN CONTENT; TASTE PREFERENCE; TILAPIA; WHEAT;

TILAPIA; TRITICUM AESTIVUM;

EID: 77958055919     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2010.531.534     Document Type: Article

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