Journal

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
International Journal of Food Science and Technology (ISSN: 09505423)
57
1
631-642
มกราคม 2022
นานาชาติ
Traditional
Article
10.1111/ijfs.15356
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Author