摘要 : Due to a rising demand for proteins, food industry is considering new alternative protein sources that can be used for human food. The aim of this research was to explore the potential use of insects' flour as protein-rich ingredi... 展开
作者 | Gonzalez~ Cristina M. Garvon~ Raquel Rosell~ Cristina M. |
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作者单位 | |
期刊名称 | 《Innovative Food Science & Emerging Technologies》 |
总页数 | 6 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Insects Proteins Bread Dough Rheology Flour |
馆藏号 | N2008EPST0008534 |