Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog
Author:
Affiliation:
1. Department of Food Science and Technology Food and Feed Extrusion Research Center Kongju National University Yesan Korea
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2414
Reference42 articles.
1. Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs
2. Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk)
3. Use of a free radical method to evaluate antioxidant activity
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