Khatun, H.; Lievens, S.; Smets, R.; Akhtaruzzaman, M.; Van Der Borght, M.; Claes, J.
Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (Acheta domesticus) Flour Using Hydrocolloids by an I-Optimal Design. Foods 2022, 11, 3467.
https://doi.org/10.3390/foods11213467
AMA Style
Khatun H, Lievens S, Smets R, Akhtaruzzaman M, Van Der Borght M, Claes J.
Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (Acheta domesticus) Flour Using Hydrocolloids by an I-Optimal Design. Foods. 2022; 11(21):3467.
https://doi.org/10.3390/foods11213467
Chicago/Turabian Style
Khatun, Habiba, Siebe Lievens, Ruben Smets, Mohammad Akhtaruzzaman, Mik Van Der Borght, and Johan Claes.
2022. "Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (Acheta domesticus) Flour Using Hydrocolloids by an I-Optimal Design" Foods 11, no. 21: 3467.
https://doi.org/10.3390/foods11213467
APA Style
Khatun, H., Lievens, S., Smets, R., Akhtaruzzaman, M., Van Der Borght, M., & Claes, J.
(2022). Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (Acheta domesticus) Flour Using Hydrocolloids by an I-Optimal Design. Foods, 11(21), 3467.
https://doi.org/10.3390/foods11213467
