Partial substitution of soy protein isolates with cricket flour during extrusion affects firmness and in vitro protein digestibility

Kiiru, S.M.; Kinyuru, J.N.; Kiage, B.N.;
GND
1070807591
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Germany
Marel, Anna-Kristina

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