Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour-Reference-Cited by-同舟云学术

Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour

Published:2021-10-04 Issue:1 Volume:57 Page:631-642
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Hirunyophat Patthama¹,Chalermchaiwat Parisut¹^ORCID,On‐nom Nattira²,Prinyawiwatkul Witoon³^ORCID

Affiliation:

1. Food and Nutrition Program Department of Home Economics Faculty of Agriculture Kasetsart University 50, Ngam Wong Wan Road Bangkok Thailand

2. Institute of Nutrition Mahidol University Phutthamonthon Sai 4 Road Nakhon Pathom 999 Thailand

3. Agricultural Center School of Nutrition and Food Sciences Louisiana State University Baton Rouge LA 70803 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15356

Reference50 articles.

1. Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers

2. Product appropriateness, willingness to try and perceived risks of foods containing insect protein powder: A survey of U.S. consumers

3. Consumer perceptions of insect consumption: a review of western research since 2015

4. Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers

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