Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread

This study aimed to apply silkworm pupae (SP) to food product development. The characteristics and sensory acceptance of chicken bread spread fortified with SP at different levels (0%; SP0, 25%; SP25, 50%; SP50, and 75%; SP75) were evaluated. The fat content of the bread spread was significantly inc...

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Detalles Bibliográficos
Autores principales: Karnjanapratum, Supatra, Kaewthong, Pensiri, Indriani, Sylvia, Petsong, Kantiya, Takeungwongtrakul, Sirima
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8795248/
https://www.ncbi.nlm.nih.gov/pubmed/35087181
http://dx.doi.org/10.1038/s41598-022-05462-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8795248/
https://www.ncbi.nlm.nih.gov/pubmed/35087181
http://dx.doi.org/10.1038/s41598-022-05462-x

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