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Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum‐wheat buns
Formulation of foods from –low‐lysine cereals fortified with animal protein is a potentially sustainable approach to enhance protein quality in diet due to nutritional compensation while buns are valuable vehicles to deliver nutrients to human body because of their relatively noble eating quality an...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179152/ https://www.ncbi.nlm.nih.gov/pubmed/35702281 http://dx.doi.org/10.1002/fsn3.2798 |