Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (<i>Acheta domesticus</i>) Flour Using Hydrocolloids by an I-Optimal Design.

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第一作者： Habiba,Khatun

第一单位： Research Group for Insect Production and Processing, Department of Microbial and Molecular Systems, Faculty of Engineering Technology, KU Leuven, Kleinhoefstraat 4, 2440 Geel, Belgium.

作者： Habiba,Khatun ^[1] ; Siebe,Lievens ^[2] ; Ruben,Smets ^[1] ; Mohammad,Akhtaruzzaman ^[3] ; Mik,Van Der Borght ^[1] ; Johan,Claes ^[4]

作者单位： Research Group for Insect Production and Processing, Department of Microbial and Molecular Systems, Faculty of Engineering Technology, KU Leuven, Kleinhoefstraat 4, 2440 Geel, Belgium. ^[1] Department of Food Science and Nutrition, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh. ^[2] Toxicological Centre, Department of Pharmaceutical Sciences, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, University of Antwerp, Universiteitsplein 1, 2610 Wilrijk, Belgium. ^[3] Institute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, Bangladesh. ^[4]

关键词 Acheta domesticus I-optimal design chapatti cricket flour dough rheology hydrocolloids textural properties

DOI 10.3390/foods11213467

PMID 36360080

发布时间 2022-11-17

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Foods (Basel, Switzerland)

2022年11卷21期

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Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (<i>Acheta domesticus</i>) Flour Using Hydrocolloids by an I-Optimal Design.

Foods (Basel, Switzerland)

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Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (<i>Acheta domesticus</i>) Flour Using Hydrocolloids by an I-Optimal Design.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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