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