Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread.

Xie, Xinyuan; Zhao, Xiaolong; Meng, Fanjian; Ren, Yupeng; An, Jianhui; Deng, Lingli

Xie, Xinyuan; Zhao, Xiaolong; Meng, Fanjian; Ren, Yupeng; An, Jianhui; Deng, Lingli.

Affiliation

Xie X; College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China.
Zhao X; College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China.
Meng F; College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China.
Ren Y; College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China.
An J; College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China.
Deng L; College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China.

Foods ; 12(19)2023 Oct 01.

Article de En | MEDLINE | ID: mdl-37835295

Mots clés

bread; mealworm; propylene glycol alginate; steamed bread; texture

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Foods Année: 2023 Type de document: Article Pays d'affiliation: Chine