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Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal
Insects are abundant in the predominantly sub-Saharan Africa region and are generally high in protein. Wheat grain contains gluten that is vital for the quality of baked goods but does not grow well in warm regions. Partial substitution of wheat with sorghum and insect in biscuits could contribute t...
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| Publicado no: | Nutrients |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230882/ https://ncbi.nlm.nih.gov/pubmed/32218250 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12040895 |
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