Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack.

Autor:	Ramírez‐Rivera, Emmanuel J.1 (AUTHOR), Hernández‐Santos, Betsabé2 (AUTHOR), Juárez‐Barrientos, José M.3 (AUTHOR), Torruco‐Uco, Juan G.2 (AUTHOR), Ramírez‐Figueroa, Enrique2 (AUTHOR), Rodríguez‐Miranda, Jesús2 (AUTHOR) jesrodmir@gmail.com
Zdroj:	Journal of Food Processing & Preservation. May2021, Vol. 45 Issue 5, p1-13. 13p.
Databáze:	Business Source Ultimate
Externí odkaz:	Zobrazit plný text záznamu