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Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (Oreochromis niloticus) by-Product Powders
2021
Foods
This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia dry powder (TDP) and another was bromelain-hydrolyzed and then freeze-dried as tilapia hydrolysate powder (THP). SBs were prepared by incorporating tilapia dry powders (TDP or THP; 10%). SBs were further separated in two different cooking methods,
doi:10.3390/foods10081908
fatcat:a72b7blcgnaflonx67sypiqwja