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    Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities

    Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities by Nura Abdullahi, Enerst Chukwusoro Igwe, Munir Abba Dandago, Abdurrashid Rilwan, Hassana Jibril, Raliya Iliyasu

    Published 2022-12-01
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