Technological Performance of Cricket Powder (<i>Acheta domesticus</i> L.) in Wheat-Based Formulations
The recent socio-economic situation requires producers to change the composition of basic foods. The aim of this study was to assess the technological properties of wheat flour enriched with cricket powder (CP) (at 5%, 10%, and 20% levels) for the development of bread and pasta. The hydration (i.e.,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-06-01
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| Series: | Insects |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2075-4450/13/6/546 |