Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour.
- DOI
- 10.1016/j.foodchem.2018.02.006
- Published
- 2018 Jul 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2018.02.006,
title = {Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour.},
author = {Lenaerts S and Van Der Borght M and Callens A and Van Campenhout L},
year = {2018},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2018.02.006},
url = {https://doi.org/10.1016/j.foodchem.2018.02.006}
}RIS
TY - JOUR TI - Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour. AU - Lenaerts S AU - Van Der Borght M AU - Callens A AU - Van Campenhout L PY - 2018 JO - Food chemistry DO - 10.1016/j.foodchem.2018.02.006 UR - https://doi.org/10.1016/j.foodchem.2018.02.006 ER -
APA
S, L., M, V. D. B., A, C., & L, V. C. (2018). Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour.. Food chemistry. https://doi.org/10.1016/j.foodchem.2018.02.006
Source records
- pubmed · retrieved 2026-09-27T01:27:34.886Z