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Ribeiro, L.; Cunha, LM.; García-Segovia, P.; Martínez-Monzó, J.; Igual Ramo, M. (2021). Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties. Journal of Insects as Food and Feed. 7(7):1117-1129. https://doi.org/10.3920/JIFF2020.0126
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/189414
Título: | Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties | |
Autor: | Ribeiro, L. Cunha, L. M. | |
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[EN] The demand for healthy, satiating, and convenient products is growing, with ready-to-eat expanded snacks being the preferred. These are produced made by extrusion, which is a versatile and efficient technology, with ...[+]
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Derechos de uso: | Cerrado | |
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Versión del editor: | https://doi.org/10.3920/JIFF2020.0126 | |
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The authors want to thank the Centro de Cooperacion al Desarrollo, Universitat Politecnica de Valencia for their financial support throughout the ADSIDEO 2018-2020 projects and acknowledge the Erasmus+ placement grant given ...[+]
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