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Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours

The use of insects is considered by Food and Agriculture Organization (FAO) as an alternative source of protein for human and animal food in order to reduce the carbon footprint caused by meat production and to supply the expected population increase with food. In this regard, the aim of this study...

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Detalles Bibliográficos
Autores principales:	Ortolá, María Dolores, Martínez‐Catalá, Miguel, Yuste Del Carmen, Alberto, Castelló, María Luisa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley & Sons, Inc. 2022
Materias:	Research Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9543436/ https://www.ncbi.nlm.nih.gov/pubmed/35560352 http://dx.doi.org/10.1111/jtxs.12692

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