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Sriprablom, J., Kitthawee, S. and Suphantharika, M., 2022. Functional and physicochemical properties of cookies enriched with edible insect (Tenebrio molitor and Zophobas atratus) powders. Journal of Food Measurement and Characterisation 16: 2181-2190. https://doi.org/10.1007/s11694-022-01324-2

Sriprablom, J., Kitthawee, S. and Suphantharika, M., 2022. Functional and physicochemical properties of cookies enriched with edible insect (Tenebrio molitor and Zophobas atratus) powders. Journal of Food Measurement and Characterisation 16: 2181-2190. https://doi.org/10.1007/s11694-022-01324-2)| false
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Stamatie, G.D., Duţă, D.E. and Israel-Roming, F., 2020. The influence of plant-based protein ingredients on the quality of high-protein bread. Scientific Bulletin Series F. Biotechnologies 24: 69-75. https://biotechnologyjournal.usamv.ro/pdf/2020/issue_1/Art10.pdf

Stamatie, G.D., Duţă, D.E. and Israel-Roming, F., 2020. The influence of plant-based protein ingredients on the quality of high-protein bread. Scientific Bulletin Series F. Biotechnologies 24: 69-75. https://biotechnologyjournal.usamv.ro/pdf/2020/issue_1/Art10.pdf)| false
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Tańska, M., Browarek, J., Ruszkowska, M. and Purkiewicz, A., 2024. Comparative study on the incorporation of lesser mealworm (Alphitobius diaperinus) and house cricket (Acheta domesticus) powders into shortbread cookies: effects on physical, chemical and sensory properties. Polish Journal of Food and Nutrition Sciences 74: 280-292. https://bibliotekanauki.pl/articles/48899279.pdf

Tańska, M., Browarek, J., Ruszkowska, M. and Purkiewicz, A., 2024. Comparative study on the incorporation of lesser mealworm (Alphitobius diaperinus) and house cricket (Acheta domesticus) powders into shortbread cookies: effects on physical, chemical and sensory properties. Polish Journal of Food and Nutrition Sciences 74: 280-292. https://bibliotekanauki.pl/articles/48899279.pdf)| false
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Van Huis, A., Itterbeeck, J.V., Klunder, H., Mertens, E., Halloran, A., Muir, G. and Vantomme, P., 2013. Edible insects: future prospects for food and feed security. FAO Forestry Paper 171. FAO, Rome. Available at https://www.fao.org/4/i3253e/i3253e.pdf

Van Huis, A., Itterbeeck, J.V., Klunder, H., Mertens, E., Halloran, A., Muir, G. and Vantomme, P., 2013. Edible insects: future prospects for food and feed security. FAO Forestry Paper 171. FAO, Rome. Available at https://www.fao.org/4/i3253e/i3253e.pdf)| false
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van Huis, A. and Oonincx, D.G.A.B., 2017. The environmental sustainability of insects as food and feed. A review. Agronomy for Sustainable Development 37: 1-14. https://doi.org/10.1007/s13593-017-0452-8

van Huis, A. and Oonincx, D.G.A.B., 2017. The environmental sustainability of insects as food and feed. A review. Agronomy for Sustainable Development 37: 1-14. https://doi.org/10.1007/s13593-017-0452-8)| false
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van Huis, A., 2022. Edible insects: Challenges and prospects. Entomological Research 52: 161-177. https://doi.org/10.1111/1748-5967.12582

van Huis, A., 2022. Edible insects: Challenges and prospects. Entomological Research 52: 161-177. https://doi.org/10.1111/1748-5967.12582)| false
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Virk-Baker, M.K., Nagy, T.R., Barnes, S. and Groopman, J., 2014. Dietary acrylamide and human cancer: a systematic review of literature. Nutrition and Cancer 66: 774-790. https://doi.org/10.1080/01635581.2014.916323

Virk-Baker, M.K., Nagy, T.R., Barnes, S. and Groopman, J., 2014. Dietary acrylamide and human cancer: a systematic review of literature. Nutrition and Cancer 66: 774-790. https://doi.org/10.1080/01635581.2014.916323)| false
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Wendin, K., Berg, J., Jönsson, K.I., Andersson, P., Birch, K., Davidsson, F., Gerberich, J., Rask, S. and Langton, M., 2021. Introducing mealworm as an ingredient in crisps and pâtés–sensory characterisation and consumer liking. Future Foods 4: 100082. https://doi.org/10.1016/j.fufo.2021.100082

Wendin, K., Berg, J., Jönsson, K.I., Andersson, P., Birch, K., Davidsson, F., Gerberich, J., Rask, S. and Langton, M., 2021. Introducing mealworm as an ingredient in crisps and pâtés–sensory characterisation and consumer liking. Future Foods 4: 100082. https://doi.org/10.1016/j.fufo.2021.100082)| false
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Xie, X., Yuan, Z., Fu, K., An, J. and Deng, L., 2022. Effect of partial substitution of flour with mealworm (Tenebrio molitor L.) powder on dough and biscuit properties. Foods 11: 2156. https://doi.org/10.3390/foods11142156

Xie, X., Yuan, Z., Fu, K., An, J. and Deng, L., 2022. Effect of partial substitution of flour with mealworm (Tenebrio molitor L.) powder on dough and biscuit properties. Foods 11: 2156. https://doi.org/10.3390/foods11142156)| false
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