Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket ( Acheta domesticus ) powder
Author:
Affiliation:
1. Faculty of Agro‐Industry Department of Food Science and Technology Kasetsart University Bangkok Thailand
2. Faculty of Agriculture Department of Animal Science Kasetsart University Bangkok Thailand
Funder
Universität Hohenheim
Bundesministerium für Wirtschaftliche Zusammenarbeit und Entwicklung
Kasetsart University
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14601
Reference49 articles.
1. Effect of barley flour addition on the physico-chemical properties of dough and structure of bread
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