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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,...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |