Impact of the addition of cricket flour (Sphenarium purpurascens) on the physicochemical properties, optimization and extrusion conditions of extruded nixtamalized corn flour-Reference-Cited by-同舟云学术

Impact of the addition of cricket flour (Sphenarium purpurascens) on the physicochemical properties, optimization and extrusion conditions of extruded nixtamalized corn flour

Published:2022-12 Issue:2 Volume:2 Page:100149
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Téllez-Morales José A.,Hernández-Santos Betsabé,Navarro-Cortez Ricardo O.^ORCID,Rodríguez-Miranda Jesús^ORCID

Publisher

Elsevier BV

Subject

Food Science

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4. Physicochemical study of nixtamalized corn masa and tortillas fortified with “chapulin” (grasshopper, Sphenarium purpurascens) flour;Contreras Jiménez;CyTA-Journal of Food,2020

5. Physicochemical properties of ready-to-eat extruded nixtamalized maize-based snacks enriched with grasshopper;Cuj-Laines;International Journal of Food Science & Technology,2018

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