Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation

Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research,...

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Detalles Bibliográficos
Autores principales: Biró, Barbara, Sipos, Mária Anna, Kovács, Anikó, Badak-Kerti, Katalin, Pásztor-Huszár, Klára, Gere, Attila
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692980/
https://www.ncbi.nlm.nih.gov/pubmed/33126518
http://dx.doi.org/10.3390/foods9111561

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692980/
https://www.ncbi.nlm.nih.gov/pubmed/33126518
http://dx.doi.org/10.3390/foods9111561

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