Quality assessment of semolina pasta incorporated with Gracilaria sp.
This study intended to improve the quality of semolina pasta through the incorporation of Gracilaria sp. The proximate analysis for semolina obtained a moisture content of 12.3%, 1.31% crude fat, 21.0% crude protein, 0.60% crude fiber, 0.80% crude ash, and carbohydrate content of 65.3%. Gracilaria s...
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| Format: | Thesis |
| Language: | English |
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2017.
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