Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour-Reference-Cited by-同舟云学术

Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour

Published:2016-11 Issue: Volume:211 Page:715-725
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vijaykrishnaraj M.,Roopa B.S.,Prabhasankar P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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