Color, pH, microbiological, and sensory quality of crickets (<i>Gryllus bimaculatus</i>) flour preserved with ginger and garlic extracts.

Color, pH, microbiological, and sensory quality of crickets (Gryllus bimaculatus) flour preserved with ginger and garlic extracts.

Akullo, Jolly Oder; Kiage-Mokua, Beatrice N; Nakimbugwe, Dorothy; Ng'ang'a, Jeremiah; Kinyuru, John.

Afiliación

Akullo JO; Department of Animal Production and Management, Faculty of Agriculture and Animal Sciences Busitema University Soroti Uganda.
Kiage-Mokua BN; Department of Human Nutrition Sciences, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya.
Nakimbugwe D; Department of Human Nutrition Sciences, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya.
Ng'ang'a J; Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-engineering Makerere University Kampala Uganda.
Kinyuru J; Department of Food Science and Technology, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya.

Food Sci Nutr ; 11(6): 2838-2851, 2023 Jun.

Article en En | MEDLINE | ID: mdl-37324928