Effect of the Addition of Edible Insect Flour from Yellow Mealworm (<i>Tenebrio molitor</i>) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake
Stanisław Kowalski(Los Alamos National Laboratory), Aleksandra Mazurek(Gdańsk Medical University), Małgorzata Makarewicz(Institute of Food Science and Technology), Renata Sabat(University of Agriculture in Krakow), Barbara Mickowska(University of Agriculture in Krakow), Anna Wywrocka-Gurgul(University of Agriculture in Krakow), Magdalena Skotnicka(Gdańsk Medical University), Anna Mikulec(Państwowa Wyższa Szkoła Zawodowa w Nowym Sączu)
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