Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Globally, there is growing interest to integrate insect-derived ingredients into food products. Knowledge of consumer perception to these food products is growing rapidly in the literature, but similar knowledge on the use of oils from African edible insects remains to be established. In this study,...

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Detalles Bibliográficos
Autores principales: Cheseto, Xavier, Baleba, Steve B.S., Tanga, Chrysantus M., Kelemu, Segenet, Torto, Baldwyn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353482/
https://www.ncbi.nlm.nih.gov/pubmed/32570724
http://dx.doi.org/10.3390/foods9060800

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353482/
https://www.ncbi.nlm.nih.gov/pubmed/32570724
http://dx.doi.org/10.3390/foods9060800

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