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Fish macaroni.

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.com/id/eprint/4203

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