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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Detalles Bibliográficos
Autores principales: Awobusuyi, Temitope D., Pillay, Kirthee, Siwela, Muthulisi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230882/
https://www.ncbi.nlm.nih.gov/pubmed/32218250
http://dx.doi.org/10.3390/nu12040895

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230882/
https://www.ncbi.nlm.nih.gov/pubmed/32218250
http://dx.doi.org/10.3390/nu12040895

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