Figure 1. Sensory profile of wheat flour and composite flour cookies (Imbrasia oyemensis caterpillar/wheat flour powder)

From

Nutritional Qualities, Physical and Organoleptic Characteristics of Cookies Resulting from the Substitution of Wheat Flour by Caterpillar Powder (Imbrasia Oyemensis)

Diaby Aboubacar, Méïté Alassane, Ouattara Howélé, Fofana Ibrahim, Kati-Coulibaly Seraphin

American Journal of Food Science and Technology. 2022, 10(1), 20-26 doi:10.12691/ajfst-10-1-3