<b>Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia
Abstract
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 inclusion in alfajores did not affect the aroma, taste, texture, color and physical aspect, with scores ranging between 6.70 and 7.96 of a hedonic scale of 9 score. An average score of 4 in a 5-score...
Paper Details
Title
<b>Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia
Published Date
Feb 24, 2017
Journal
Volume
39
Issue
1
Pages
111 - 111
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