Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)
Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties o...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2021-11-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/10/11/2750 |
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