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Montoro, A.; Sotelo-Díaz, LI.; Filomena-Ambrosio, A.; Igual Ramo, M.; Martínez-Monzó, J.; García-Segovia, P. (2021). Effect of Cricket (Acheta domesticus) Flour Added to Mixture Powder to Obtain a Traditional Beverage (Chucula) on Its Physicochemical Characteristics. Biology and Life Sciences Forum. 6:1-6. https://doi.org/10.3390/Foods2021-11008
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/182302
Título: | Effect of Cricket (Acheta domesticus) Flour Added to Mixture Powder to Obtain a Traditional Beverage (Chucula) on Its Physicochemical Characteristics | |
Autor: | Montoro, Ariadna Sotelo-Díaz, Luz Indira Filomena-Ambrosio, Annamaria | |
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[EN] The aim of this study was to add cricket (Acheta domesticus) flour to dried mixtures of chucula to obtain a mixture with higher protein content without altering the typical properties of the traditional product. An ...[+]
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Derechos de uso: | Reconocimiento (by) | |
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Versión del editor: | https://doi.org/10.3390/Foods2021-11008 | |
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