Dough rheological properties, physical, consumer acceptability and microbial qualities of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder
Protein deficiency is a nutritional challenge affecting young children in developing countries. Food fortification with edible insects is a potentially sustainable approach to increasing protein quality in young children's diets. This study investigated the effect of fortifying wheat and wheat-sorgh...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2025-03-01
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| Serija: | Journal of Agriculture and Food Research |
| Teme: | |
| Online dostop: | http://www.sciencedirect.com/science/article/pii/S2666154324005945 |
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