Hambarguer Sabor Camarao
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1. Farinha dos resÃduos do camarÃo Litopenaeus vannamei : caracterizaÃÃo e utilizaÃÃo na formulaÃÃo de hambÃrguer
The Brazilian potential for the production and exportation of shrimp Litopenaeus vannamei and the great volume of residue generated by its processing motivated the present research with the objective of contributing to encouraging the utilization of shrimp residue flour in food products. Studies were realized utilizing factorial design 23 to define the param
Publicado em: 2007