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The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread
This study evaluated the influence of edible cricket flour (ECF) on the quality parameters and sensory characteristics of wheat bread (WB), including the formation of volatile compounds (VC) and their relationship with emotions (EM) induced for consumers. ECF reduced dough pH, redness, and yellownes...
Autores principales: | Bartkiene, Elena, Starkute, Vytaute, Katuskevicius, Konstantinas, Laukyte, Neringa, Fomkinas, Markas, Vysniauskas, Edikas, Kasciukaityte, Paulina, Radvilavicius, Emilis, Rokaite, Skaiste, Medonas, Domantas, Valantinaviciute, Emilija, Mockus, Ernestas, Zokaityte, Egle |
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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/PMC9731535/ https://www.ncbi.nlm.nih.gov/pubmed/36514776 http://dx.doi.org/10.1002/fsn3.3024 |
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