The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread-Reference-Cited by-同舟云学术

The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread

Published:2022-08-09 Issue:12 Volume:10 Page:4319-4330
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Bartkiene Elena¹²,Starkute Vytaute¹²,Katuskevicius Konstantinas¹,Laukyte Neringa¹,Fomkinas Markas¹,Vysniauskas Edikas¹,Kasciukaityte Paulina¹,Radvilavicius Emilis¹,Rokaite Skaiste¹,Medonas Domantas¹,Valantinaviciute Emilija¹,Mockus Ernestas²,Zokaityte Egle¹²^ORCID

Affiliation:

1. Department of Food Safety and Quality Lithuanian University of Health Sciences Kaunas Lithuania

2. Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Kaunas Lithuania

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3024

Reference29 articles.

1. AACC. (2003).Guidelines for measurement of volume by rapeseed displacement. AACC approved methods of analysis 11th edition—AACC method 10‐05.01. Retrieved September 3 2021 fromhttp://methods.aaccnet.org/summaries/10‐05‐01.aspx

2. The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

3. The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

4. Consumer acceptance of insect-based alternative meat products in Western countries

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