Litcius/Paper detail

Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation

Burcu Çabuk, Burak Yılmaz

2020Journal of Food Science and Technology74 citationsDOIOpen Access PDF

Topics & Concepts

GrasshopperFood scienceMealwormWheat flourLegumeFortificationFlavorProtein qualityProximateChemistryBiologyBotanyLarvaEcologyInsect Utilization and EffectsInsect and Arachnid Ecology and BehaviorBee Products Chemical Analysis
Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation | Litcius