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Research article - Peer-reviewed, 2021

Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking

Wendin, K; Berg, J.; Jönsson, K. I.; Andersson, P.; Birch, K.; Davidsson, F.; Gerberich, J.; Rask, S.; Langton, Maud;

Published in

Future foods

2021, volume: 4, article number: 100082

Authors' information

Wendin, K
University of Copenhagen
Berg, J.
RISE Research Institutes of Sweden
Jönsson, K. I.
Kristianstad University
Andersson, P.
Solina Sweden
Birch, K.
Kristianstad University
Davidsson, F.
Geoloc AB
Gerberich, J.
Kristianstad University
Rask, S.
Solina Sweden
Swedish University of Agricultural Sciences, Department of Molecular Sciences

UKÄ Subject classification

Food Science

Publication Identifiers

DOI: https://doi.org/10.1016/j.fufo.2021.100082

URI (permanent link to this page)

https://res.slu.se/id/publ/119428