Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour
Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour
Authors
Keywords
Green mussel, Protein hydrolysates, Flavour peptides, Electronic nose, Gluten free, Celiac disease
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