Hyun‐Jung Chung

Development of a Low‐Starch‐Digestibility Korean Rice Snack ( Nurungji ) Substituted With Tenebrio molitor Larvae: Rheological and Sensory Enhancement

ABSTRACT Background and Objectives Starch‐based rice snacks are widely consumed but generally have low protein content and high glycemic response. This study evaluated the effects of mealworm protein forms on the rheological, nutritional, and flavor properties of a traditional Ko...