Article, Early Access, 2024

Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten-free flour blends

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN 0950-5423, 10.1111/ijfs.17185

Contributors

Kiiru, Samuel (Corresponding author) [1] Ng'ang'a, Jeremiah [1] Konyole, Silvenus [2] Roos, Nanna 0000-0002-9733-9523 [3] Hetzer, Birgit [4] Marel, Anna-Kristina [4] Orkusz, Agnieszka 0000-0001-5394-7407 [5] Harasym, Joanna 0000-0003-0806-7106 [5] Kinyuru, John [1] [6]

Affiliations

  1. [1] Jomo Kenyatta Univ Agr & Technol, Dept Food Sci & Technol, Nairobi, Kenya
    2. [NORA names: Kenya; Africa];
  2. [2] Masinde Muliro Univ Sci & Technol, Dept Nutr Sci, Kakamega, Kenya
    3. [NORA names: Kenya; Africa];
  3. [3] Univ Copenhagen, Dept Nutr Exercise & Sports, Copenhagen, Denmark
    4. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
  4. [4] Max Rubner Inst, Inst Food & Bioproc Engn, Karlsruhe, Germany
    5. [NORA names: Germany; Europe, EU; OECD];
  5. [5] Wroclaw Univ Econ & Business, Dept Biotechnol & Food Anal, Wroclaw, Poland
    6. [NORA names: Poland; Europe, EU; OECD];

Abstract

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Keywords

Colour, Gluten-free cereals, edible insects, hydration properties

Data Provider: Clarivate

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