Leveraging insect-derived mulberry sericin for high-protein white bread: a case study on dough optimization, techno-functional properties and sensory acceptability.
- DOI
- 10.1007/s13197-024-06155-1
- Published
- 2025 Dec
- Container
- Journal of food science and technology
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1007/s13197-024-06155-1,
title = {Leveraging insect-derived mulberry sericin for high-protein white bread: a case study on dough optimization, techno-functional properties and sensory acceptability.},
author = {Sheikh SA and Tamilselvan T and Ramesh J and Rangi A and Radhalakshmi YC and Prabhasankar P and Singh SA},
year = {2025},
journal = {Journal of food science and technology},
doi = {10.1007/s13197-024-06155-1},
url = {https://doi.org/10.1007/s13197-024-06155-1}
}RIS
TY - JOUR TI - Leveraging insect-derived mulberry sericin for high-protein white bread: a case study on dough optimization, techno-functional properties and sensory acceptability. AU - Sheikh SA AU - Tamilselvan T AU - Ramesh J AU - Rangi A AU - Radhalakshmi YC AU - Prabhasankar P AU - Singh SA PY - 2025 JO - Journal of food science and technology DO - 10.1007/s13197-024-06155-1 UR - https://doi.org/10.1007/s13197-024-06155-1 ER -
APA
SA, S., T, T., J, R., A, R., YC, R., P, P., & SA, S. (2025). Leveraging insect-derived mulberry sericin for high-protein white bread: a case study on dough optimization, techno-functional properties and sensory acceptability.. Journal of food science and technology. https://doi.org/10.1007/s13197-024-06155-1
Source records
- pubmed · retrieved 2026-09-26T20:32:26.539Z
- europe-pmc · retrieved 2026-09-26T20:32:26.537Z