Evaluation of consumers’ acceptance of bread supplemented with insect protein

Ribeiro, José CarlosSoares, AlexandraMoura, Ana Pinto deCunha, Luís Miguel2022-12-202022-12-202021Ribeiro, J. C., Soares, A. S., de Moura, A. P., & Cunha, L. M. (2021). Evaluation of consumers’ acceptance of bread supplemented with insect protein. In M. M Cortez Vieira, P. Lorenzo, & J. Aguilera (Eds.), Sustainable innovation in food product design (153-170). Suiça: Springer. (ISBN: 978-3-030-61816-2; doi: 10.1007/978-3-030-61817-9_8). (https://www.springer.com/gp/book/9783030618162)978-3-030-61816-2http://hdl.handle.net/10400.2/12776engEvaluation of consumers’ acceptance of bread supplemented with insect proteinbook part10.1007/978-3-030-61817-9_8