Escobar, K. R. (2025) «Physicochemical, microbiological and sensory evaluation of spaghetti made from mealworm (Tenebrio molitor L) and corn (Zea mays)», Biotecnología en el sector agropecuario y agroindustrial, 23(2), pp. 62–73. doi: 10.18684/rbsaa.v23.n2.2025.2477.