Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (<i>Oreochromis niloticus</i>) By-Product Powders

Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (<i>Oreochromis niloticus</i>) By-Product Powders

This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia dry powder (TDP) and another was bromelain-hydrol...

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Bibliographic Details
Main Authors:	Yasinta Zulaikha, Shuai-Huei Yao, Yu-Wei Chang
Format:	Article
Language:	English
Published:	MDPI AG 2021-08-01
Series:	Foods
Subjects:	snack bars tilapia by-products antioxidant ACE inhibitor antibacterial
Online Access:	https://www.mdpi.com/2304-8158/10/8/1908

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