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

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Kiiru, S.M. / Kinyuru, J.N. / Kiage, B.N. / et al: Partial substitution of soy protein isolates with cricket flour during extrusion affects firmness and in vitro protein digestibility. 2019. Wageningen Academic Publishers.

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