Bartkiene, E.; Zokaityte, E.; Kentra, E.; Starkute, V.; Klupsaite, D.; Mockus, E.; Zokaityte, G.; Cernauskas, D.; Rocha, J.M.; Guiné, R.P.F.
Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits. Fermentation 2023, 9, 153.
https://doi.org/10.3390/fermentation9020153
AMA Style
Bartkiene E, Zokaityte E, Kentra E, Starkute V, Klupsaite D, Mockus E, Zokaityte G, Cernauskas D, Rocha JM, Guiné RPF.
Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits. Fermentation. 2023; 9(2):153.
https://doi.org/10.3390/fermentation9020153
Chicago/Turabian Style
Bartkiene, Elena, Egle Zokaityte, Evaldas Kentra, Vytaute Starkute, Dovile Klupsaite, Ernestas Mockus, Gintare Zokaityte, Darius Cernauskas, João Miguel Rocha, and Raquel P. F. Guiné.
2023. "Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits" Fermentation 9, no. 2: 153.
https://doi.org/10.3390/fermentation9020153
APA Style
Bartkiene, E., Zokaityte, E., Kentra, E., Starkute, V., Klupsaite, D., Mockus, E., Zokaityte, G., Cernauskas, D., Rocha, J. M., & Guiné, R. P. F.
(2023). Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits. Fermentation, 9(2), 153.
https://doi.org/10.3390/fermentation9020153
