Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (<i>Sphenarium purpurascens</i>) Flour
Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for pota...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2022-02-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/11/5/704 |
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