Effects of <i>Gryllus bimaculatus</i> Powder on Physicochemical Properties and Consumer Acceptability of 3D-Printed Gluten-Free Chocolate Cookies Using Survival Analysis
To mitigate consumer aversion toward edible insects, it is essential to determine the optimal level of insect powder by considering consumer acceptability. In this study, gluten-free (GF) chocolate cookies were manufactured using 3D printing with varying concentrations (0, 3, 6, 9, 12, and 15%) of &...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/13/2291 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|