Cite
HARVARD Citation
David-Birman, T. et al. (2022). Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability. Innovative food science & emerging technologies. p. . [Online].
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David-Birman, T. et al. (2022). Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability. Innovative food science & emerging technologies. p. . [Online].