Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack-Reference-Cited by-同舟云学术

Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack

Published:2021-04-03 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ramírez‐Rivera Emmanuel J.¹^ORCID,Hernández‐Santos Betsabé²^ORCID,Juárez‐Barrientos José M.³^ORCID,Torruco‐Uco Juan G.²^ORCID,Ramírez‐Figueroa Enrique²,Rodríguez‐Miranda Jesús²^ORCID

Affiliation:

1. Tecnológico Nacional de México Instituto Tecnológico Superior de Zongolica Zongolica México

2. Tecnológico Nacional de México Instituto Tecnológico de Tuxtepec Tuxtepec México

3. Depto. de Ciencias Agropecuarias Universidad del Papaloapan Loma Bonita México

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15499

Reference33 articles.

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3. Alimentos tradicionales en Sonora, México: Factores que influyen en su consumo;Blanco J. E. E.;INNOVAR. Revista De Ciencias Administrativas Y Sociales,2014

4. Could Grasshoppers Be a Nutritive Meal?

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