Open access peer-reviewed chapter

Potential of Insect-Derived Ingredients for Food Applications

By Daylan Amelia Tzompa Sosa and Vincenzo Fogliano

Submitted: May 23rd 2016Reviewed: December 21st 2016Published: April 12th 2017

DOI: 10.5772/67318

Downloaded: 778

© 2017 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Daylan Amelia Tzompa Sosa and Vincenzo Fogliano (April 12th 2017). Potential of Insect-Derived Ingredients for Food Applications, Insect Physiology and Ecology Vonnie D.C. Shields, IntechOpen, DOI: 10.5772/67318. Available from:

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