00893naa a2200289 a 450000100080000000500110000800800410001910000230006024501360008326000090021965000200022865000200024865000270026865300190029565300260031465300290034065300180036970000200038770000150040770000180042270000160044070000250045670000160048170000180049770000240051577300640053921095662019-10-10       2019    bl uuuu     u00u1 u    #d1 aMONTEIRO, M. L. G.  aPhysicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour.h[electronic resource]  c2019  aCooking quality  aFood technology  aTecnologia de Alimento  aPasta products  aProtein fortification  aSensory characterization  aWeibull model1 aMÁRSICO, E. T.1 aDELIZA, R.1 aCASTRO, V. S.1 aMUTZ, Y. S.1 aSOARES JUNIOR, M. S.1 aCALIARI, M.1 aSANTOS, E. A.1 aCONTE-JUNIOR, C. A.  tLWT - Food Science and Technologygv. 111 p. 751-758, 2019.