Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

• Maria Lúcia G. Monteiro ,

  * E-mail: mariaguerra@id.uff.br

  Affiliation Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil

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• Eliane T. Mársico,

  Affiliation Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil

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• Manoel S. Soares Junior,

  Affiliation Departament of Food Engineering, School of Agronomy, Universidade Federal de Goiás, Goiânia, Brazil

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• Amanda O. Magalhães,

  Affiliation Departament of Food Engineering, School of Agronomy, Universidade Federal de Goiás, Goiânia, Brazil

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• Anna Carolina V. C. S. Canto,

  Affiliation Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil

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• Bruno R. C. Costa-Lima,

  Affiliation Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil

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• Thiago S. Alvares,

  Affiliation Institute of Nutrition, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil

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• Carlos A. Conte Junior

  Affiliations Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil, Institute of Chemical, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil

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