Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour
Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (<i>Gryllod...
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| Huvudupphov: | , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
MDPI AG
2021-07-01
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| Serie: | Antioxidants |
| Ämnen: | |
| Länkar: | https://www.mdpi.com/2076-3921/10/7/1122 |
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