Cricket powder (Gryllus assimilis) as a new alternative...

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Innovative Food Science & Emerging Technologies 2019 / 6

Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads

da Rosa Machado, Carolina, Thys, Roberta Cruz Silveira
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Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2019.102180
Date:
June, 2019
File:
PDF, 2.34 MB
english, 2019
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