Work

Physico-chemical and Sensory Attributes of Bread Produced from Wheat, Cabbage and Caterpillar Insect Flours

Year: 2024

Type: article

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Felix, Omologbe, Juluis, Amove, Abraham, Sengev Iorfa

Institutions: Nnamdi Azikiwe University, Joseph Sarwuan Tarka University Makurdi

Language: English

Topic: Insect Utilization and Effects

Subfield: Insect Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W6995667039

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