Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability

Tatyana David-Birman, Alon Romano, Aseel Agha, Maya Davidovich-pinhas, Uri Lesmes

Research output: Contribution to journal › Article › peer-review

Original language	American English
Article number	102874
Journal	Innovative Food Science and Emerging Technologies
Volume	75
State	Published - 2022

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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title = "Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability",

author = "Tatyana David-Birman and Alon Romano and Aseel Agha and Maya Davidovich-pinhas and Uri Lesmes",

year = "2022",

language = "American English",

volume = "75",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability

AU - David-Birman, Tatyana

AU - Romano, Alon

AU - Agha, Aseel

AU - Davidovich-pinhas, Maya

AU - Lesmes, Uri

PY - 2022

Y1 - 2022

M3 - Article

SN - 1466-8564

VL - 75

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

M1 - 102874

ER -