Insects as ingbkp_redients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours

Article

Abstract: Due to a rising demand for proteins, food industry is considering new alternative protein sources th

Palabras claves:

bread, Dough, flour, Insects, proteins, rheology

Autores:

Cristina M. Rosell, Garzón R., González C.M.

Fuentes:

scopus