Journal

Article
Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour
Journal
International Journal of Food Science and Technology (ISSN: 09505423)
Volume
57
Issue
1
Year
มกราคม 2022
Page
631-642
Class
นานาชาติ
DOI
10.1111/ijfs.15356
Related Link
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