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Physicochemical and sensory properties of croissant snack made from wheat-grasshopper flour.
FGL (FG Loop Peptide) · Journal of food science and technology · 2023 · Observational
Incorporating grasshopper flour into croissants can enhance their nutritional profile, particularly in protein and essential amino acids, but may affect sensory preferences.
Essential amino acids increased to 32.46 g/100 g in enriched croissants compared to 30.8 g/100 g in control samples.