Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties-Reference-Cited by-同舟云学术

Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties

Published:2020-06-26 Issue:8 Volume:8 Page:4112-4120
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Kiiru Samuel M.¹,Kinyuru John N.¹,Kiage Beatrice N.¹,Martin Anna²,Marel Anna‐Kristina³,Osen Raffael²

Affiliation:

1. Department of Food Science and Technology Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya

2. Fraunhofer Institute for Process Engineering and Packaging IVV Freising Germany

3. Department of Food Technology and Bioprocess Engineering Max Rubner‐Institut Federal Research Institute of Nutrition and Food Karlsruhe Germany

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1700

Reference56 articles.

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3. Structuring meat analogues using extrusion: An insight;Deora N. S.;EC Gastroenterology and Digestive System,2019

4. Baking, Extrusion and Frying

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