Cricket flour in a traditional beverage (chucula): emotions and perceptions of Colombian consumers

Article

Abstract: Incorporating sustainable raw materials into food has been a challenge in two correlated stages. Fir

Palabras claves:

Cricket, Essense profile®, G. sigillatus, Sensory analysis, Solubility properties, Sustainability, Traditional beverage

Autores:

Filomena-Ambrosio A., Igual M., Martínez‐monzó J., P. García-Segovia, Ramírez B., Sotelo-Díaz L.I.

Fuentes:

scopus