Bhatia, D. S. and Moorjani, M. N. and Iyengar, J. R. and Visweswaraiah, K. (1959) Fish macaroni. Food Science, 8. pp. 7-10.
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Abstract
Present investigations
have, shown that fish macaroni with a
good shelf life can be prepared by blending fish
flesh with a starchy material and drying under a
current of hot air. The product can be stored
under atmospheric conditions.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Macaroni products, fish flour, fish flesh |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 17 Dec 2012 09:45 |
| Last Modified: | 17 Dec 2012 09:45 |
| URI: | http://ir.cftri.res.in/id/eprint/4203 |
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