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Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour.
Foods. 2022 Feb 27;11(5):704. doi: 10.3390/foods11050704.
Foods. 2022.
PMID: 35267337
Free PMC article.
Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender.
Cruz-López SO, Escalona-Buendía HB, Román-Guerrero A, Domínguez-Soberanes J, Alvarez-Cisneros YM.
Cruz-López SO, et al.
Food Sci Anim Resour. 2022 May;42(3):536-555. doi: 10.5851/kosfa.2022.e22. Epub 2022 May 1.
Food Sci Anim Resour. 2022.
PMID: 35611083
Free PMC article.
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