Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Title "Effect of extrusion cooking and cricket flour ingredient on the sensory and functional properties of staple cereal and legume flours"
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Effect of extrusion cooking and cricket flour ingredient on the sensory and functional properties of staple cereal and legume flours
(Makerere University, 2022-03)Due to the increasing global population and unsustainable meat production, the future supply of animal-derived protein is predicted to be insufficient. This will lead to exacerbation of the current unacceptable high levels ...