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The Physiochemical properties, sensory evaluation and shelf life of corn flour supplemented with Acheta gossypii (cricket) flour
Most consumed diets are made from corn and are deficient in proteins. Corn flour was made from fermented and dried yellow corn and supplemented with 5 and 10 % proteins of crickets. The diets were analyzed for the following physiochemical properties: swelling index, wettability, bulk density, solubi...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Indonésio |
| Publicado em: |
Poltekkes Kemenkes Yogyakarta
2019-05-01
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| Colecção: | Jurnal Teknologi Laboratorium |
| Assuntos: | |
| Acesso em linha: | https://www.teknolabjournal.com/index.php/Jtl/article/view/150 |
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