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    dcterms:title "Physico-Chemical and Sensory Characteristics of Barbecue Sauce as Influenced by Cricket Flour (Gryllus Assimilis)";
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    bibo:doi "10.3303/cet2293035";
    dcterms:contributor "Fernandez S.E., Marcia J.A., Menjivar R.D., Santos R.J., Pinto A.G., Montero-Fernandez I., Reyes J.T.";
    ou: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.}}";
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