Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality
Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality
Authors
Keywords
−)-Epigallocatechin gallate, Shrimp protein hydrolysates, Sourdough, Bread quality, Litopenaeus vannamei
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