Comparative Study of Lipid Quality from Edible Insect Powders and Selected Cereal Flours Under Storage Conditions
The increasing demand for sustainable food requires the development of raw materials and products that provide not only high-quality proteins but also valuable lipids. The aim of this study was to compare the lipid quality of insect powders with that of selected cereal flours (millet, oat, and rice)...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-12-01
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| Col·lecció: | Applied Sciences |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-3417/16/1/13 |
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