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  • Physicochemical characterisation and impact of Gryllus bimaculatus addition…

Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends

Kiiru, Samuel; Ng'ang'a, Jeremiah; Konyole, Silvenus; Roos, Nanna;
GND
138463786
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Germany
Hetzer, Birgit;
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; Orkusz, Agnieszka; Harasym, Joanna; Kinyuru, John

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Published in:
International journal of food science & technology
Vol. 59, (2024), H. 7 p. 4620-4634
Volume:
59, (2024)
No.:
7
Date Issued:
10.05.2024
DOI:
10.1111/ijfs.17185
Language:
English
Type of Resource:
Text
Publisher:
Wiley
DDC subject of DNB:
610 Medical sciences, Medicine, Nutrition
URL:
https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.17185?af=R
Institution:
Max Rubner-Institut, Department of Food Technology and Bioprocess Engineering
Physical Location:
W3402

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