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Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
ArticleAbstract: Due to a rising demand for proteins, food industry is considering new alternative protein sources thPalabras claves:bread, Dough, flour, Insects, proteins, rheologyAutores:Cristina M. Rosell, Garzón R., González C.M.Fuentes:scopusNutritional value of whole maize kernels from diverse endosperm types and effects on rheological quality
ArticleAbstract: Maize’s (Zea mays L.) nutrient content can be modified through selection. The objective of this studPalabras claves:Dent grain, Endosperm, Flint grain, maize, Nutritional value, opaque2, Rheological factors, waxy1Autores:Álvarez-Iglesias L., Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopus