Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product
Samantha Rossi(University of Bologna), Rosalba Lanciotti(University of Bologna), Luigi Parrotta(University of Siena), Virginia Glicerina(University of Bologna), Stefano Del Duca(University of Bologna), Marco Dalla Rosa(Research Centre for Cereal and Industrial Crops), Oliver Schlüter(Leibniz Institute for Agricultural Engineering and Bioeconomy), Davide Gottardi(University of Bologna), Francesca Patrignani(University of Bologna)
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