The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread.
Bartkiene E, Starkute V, Katuskevicius K, Laukyte N, Fomkinas M, Vysniauskas E, Kasciukaityte P, Radvilavicius E, Rokaite S, Medonas D, Valantinaviciute E, Mockus E, Zokaityte E.
Bartkiene E, et al.
Food Sci Nutr. 2022 Aug 9;10(12):4319-4330. doi: 10.1002/fsn3.3024. eCollection 2022 Dec.
Food Sci Nutr. 2022.
PMID: 36514776
Free PMC article.