Impact of Defatting and Drying Methods on the Overall Liking and Sensory Profile of a Cereal Bar Incorporating Edible Insect Species

AuthID
 P-00X-9PM
5
Author(s)
Santos, C
·
Lima, RC
·
Document Type
Article
Year published
2022
Published
in FUTURE FOODS, ISSN: 2666-8335
Volume: 6, Pages: 100190 (10)
Indexing
Wos®
Scopus®
Crossref®18
Unpaywall®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85139046771
Unpaywall: 10.1016/j.fufo.2022.100190
Wos: WOS:001115251200009
Source Identifiers
ISSN: 2666-8335
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