Preparation of a granola-type functional food with cricket flour: physicochemical, microbiological and sensory properties. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 23, n. 1, p. 220–236, 2025. DOI: 10.24054/ezshcg27. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/4271. Acesso em: 25 nov. 2025.