The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread
食用蟋蟀粉对小麦面包品质参数和感官特性的贡献
期刊:Food Science & Nutrition
影响因子:3.5
doi:10.1002/fsn3.3024
Elena Bartkiene, Vytaute Starkute, Konstantinas Katuskevicius, Neringa Laukyte, Markas Fomkinas, Edikas Vysniauskas, Paulina Kasciukaityte, Emilis Radvilavicius, Skaiste Rokaite, Domantas Medonas, Emilija Valantinaviciute, Ernestas Mockus, Egle Zokaityte