Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation-Reference-Cited by-同舟云学术

Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation

Published:2020-03-09 Issue:7 Volume:57 Page:2750-2757
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Çabuk Burcu,Yılmaz Burak

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-020-04315-7.pdf

Reference38 articles.

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3. Alireza Sadeghi M, Bhagya S (2008) Quality characterization of pasta enriched with mustard protein isolate. J Food Sci 73(5):S229–S237

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5. Banjo A, Lawal O, Songonuga E (2006) The nutritional value of fourteen species of edible insects in southwestern Nigeria. Afr J Biotech 5(3):298–301

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