PUBLICACIÓN

Physico-Chemical and Sensory Characteristics of Barbecue Sauce as Influenced by Cricket Flour (Gryllus Assimilis)

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Fernandez S.E., Marcia J.A., Menjivar R.D., Santos R.J., Pinto A.G., Montero-Fernandez I., Reyes J.T.

2022 Chemical Engineering Transactions

Chemical Engineering (miscellaneous) (Q3)

SJR: 0.242

CITAS

9

DOI

10.3303/cet2293035

EID

2-s2.0-85134409915

EISSN

2283-9216

BIBTEX

@article{Montero-Fernández2022,title = {Physico-Chemical and Sensory Characteristics of Barbecue Sauce as Influenced by Cricket Flour (Gryllus Assimilis)},journal = {Chemical Engineering Transactions},year = {2022},volume = {93},pages = {205-210},author = {Fern{\'a}ndez, S.E. and Marc{\'i}a, J.A. and Menj{\'i}var, R.D. and Santos, R.J. and Pinto, A.G. and Montero-Fernandez, I. and Reyes, J.T.}}

AUTORES DE LA UEX

Ismael Montero Fernández

OTRAS PUBLICACIONES DE INTERÉS

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