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

Category

Published in:

Journal of Insects as Food and Feed
Vol. 6 (2020), H. 2 p. 169-177

Volume:

6 (2020)

No.:

2

Date Issued:

12.2019

DOI:

10.3920/JIFF2019.0024

Language:

English

Type of Resource:

Text

Publisher:

Wageningen Academic Publishers

DDC subject of DNB:

660 Chemical engineering

URL:

https://www.wageningenacademic.com/doi/pdf/10.3920/JIFF2019.0024

Institution:

Max Rubner-Institut, Department of Food Technology and Bioprocess Engineering

Physical Location:

W2932