Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species-Reference-Cited by-同舟云学术

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

Published:2021-02-06 Issue:7 Volume:56 Page:3578-3587
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 Pathom999Thailand

3. School of Nutrition and Food Sciences Louisiana State UniversityAgricultural Center Baton Rouge LA70803USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14985

Reference48 articles.

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2. A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size

3. Insects as an Alternative Protein Source

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