1. Acceptance of Using Cricket Flour as a Low Carbohydrate, High Protein, Sustainable Substitute for All-Purpose Flour in Muffins. Issue 3 (3rd May 2020) Authors: Burt, Kate G.; Kotao, Takumi; Lopez, Isimar; Koeppel, Jamie; Goldstein, Avia; Samuel, Lalitha; Stopler, Marina Journal: Journal of culinary science & technology Issue: Volume 18:Issue 3(2020) Page Start: 201 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗