Effect of thermal processing on physico-chemical and antioxidant properties in mulberry silkworm (Bombyx mori L.) Powder

Effect of thermal processing on physico-chemical and antioxidant properties in mulberry silkworm (Bombyx mori L.) Powder

© 2020 by the authors. The mulberry silkworm (Bombyx mori L.) is a common edible insect in many countries. However, the impact of thermal processing, especially regarding Thai silkworm powder, is poorly known. We, therefore, determined the optimum time for treatment in hot water and subsequent dryin...

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書目詳細資料
Main Authors:	Artorn Anuduang, Yuet Ying Loo, Somchai Jomduang, Seng Joe Lim, Wan Aida Wan Mustapha
格式:	雜誌
出版:	2020
主題:	Agricultural and Biological Sciences Health Professions Immunology and Microbiology
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85089308422&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/70016
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