Article · Journal · 2025

Physicochemical and sensory properties of croissant snack made from wheat-grasshopper flour

Journal of Food Science and Technology

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 13th percentileby citations, against works of its field and year
Authors: 4from 2 institutions

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4 authors across 2 institutions in 1 country

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