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Adding Mealworm (Tenebrio molitor L.) Powder to Wheat Bread: Effects on Physicochemical, Sensory and Microbiological Qualities of the End-Product
Entomophagy, that is, the consumption of insects, is gaining more and more popularity. The research carried out so far on the use of edible insects in the food industry has shown that they are a valuable source of protein, and do not significantly affect the functional and sensory properties of food...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573176/ https://www.ncbi.nlm.nih.gov/pubmed/36234699 http://dx.doi.org/10.3390/molecules27196155 |