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Recent Articles

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Study finds insects are more acceptable to consumers as an animal feedstuff than as human food; however, greater familiarity with the technology used for the production of insect meals could alleviate disgust and even lessen the impact of neophobia

Study finds fermentation of healthy African legume Zamnè into tempeh mitigates its hard-to-cook defects, improves nutritional values, digestibility and key flour properties; Zamnè is wild in drought-, hunger-prone areas of West to Northcentral Africa

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