Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat

By A. Gmuer, J. N. Guth, C. Hartmann, Michael Siegrist. 2016

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Consumers’ perception of bakery products with insect fat as partial butter replacement (2020, background): “, 2015); tortilla made with crickets’ flour (Gmuer et al., 2016); beef stew and brownies with not visible mealworms added (Tan et al.”