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...
Guardat en:
| Autors principals: | , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2021-11-01
|
| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/10/11/2750 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|