Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages
This study was conducted to determine the variation in the chemical composition of flours derived from Locusta migratoria at two distinct developmental stages: the fourth instar and adult stages. Adult locust flour exhibited approximately two times higher fat content, similar protein content, ash co...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 15. Mai, Seite 10820132241254976 |
|---|---|
| 1. Verfasser: | |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2024
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Edible insect GABA amino acids fatty acid locust |
| Online verfügbar |
Volltext |