Bartkiene, E., Zokaityte, E., Kentra, E., Starkute, V., Klupsaite, D., Mockus, E., . . . Guiné, R. (2023). Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits.
Chicago Style CitationBartkiene, Elena, et al. Characterisation of Lacto-Fermented Cricket (Acheta Domesticus) Flour and Its Influence On the Quality Parameters and Acrylamide Formation in Wheat Biscuits. 2023.
MLA CitationBartkiene, Elena, et al. Characterisation of Lacto-Fermented Cricket (Acheta Domesticus) Flour and Its Influence On the Quality Parameters and Acrylamide Formation in Wheat Biscuits. 2023.
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