Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)

Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties o...

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Autores principales: Habiba Khatun, Mik Van Der Borght, Mohammad Akhtaruzzaman, Johan Claes
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/917ef6e2ffb147758dd23e354fae3a79
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