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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.; Marel, Anna-Kristina GND

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

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Citation style:

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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