Characterisation of Lacto-Fermented Cricket (Acheta Domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits

AuthID
 P-00X-ZVJ
10
Author(s)
Bartkiene, E
·
Zokaityte, E
·
Kentra, E
·
Starkute, V
·
Klupsaite, D
·
Mockus, E
·
Zokaityte, G
·
Cernauskas, D
·
Tipo de Documento
Article
Year published
2023
Publicado
in FERMENTATION-BASEL, ISSN: 2311-5637
Volume: 9, Número: 2, Páginas: 153 (22)
Indexing
Wos®
Scopus®
Crossref®5
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85148899634
Wos: WOS:000945206000001
Source Identifiers
ISSN: 2311-5637
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