Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moistureâlevel variation on textural properties
Kiiru, Samuel M., Kinyuru, John N., Kiage, Beatrice N., Martin, Anna, Marel, AnnaâKristina, Osen, RaffaelJournal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1700
Date:
June, 2020
File:
PDF, 722 KB
2020