Work

Increasing nutritional value using alternative protein from sago worm in gluten-free biscuit products

Year: 2024

Type: article

Source: Journal of Insects as Food and Feed

DOI: 10.1163/23524588-00001275

Authors: T. Sanphom, N. Fuengkajornfung, R. Manokit, K. Singkeaw, O. Kamdaeng

Institutions: Suan Sunandha Rajabhat University, Rajamangala University of Technology

Language: English

Topic: Insect Utilization and Effects

Subfield: Insect Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W4403273941

FWCI:

Cites: 5

Cited by:

Related to: 10