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Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus)

Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties o...

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Detalles Bibliográficos
Autores principales:	Khatun, Habiba, Van Der Borght, Mik, Akhtaruzzaman, Mohammad, Claes, Johan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621905/ https://www.ncbi.nlm.nih.gov/pubmed/34829031 http://dx.doi.org/10.3390/foods10112750

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