Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization
Lorenzo Nissen, Seyedeh Parya Samaei, Elena Babini, Andrea Gianotti
Topics & Concepts
Food scienceGluten freeFermentationChemistryGlutenAntioxidantCricketFortificationBiologyBiochemistryEcologyInsect Utilization and EffectsFood Industry and Aquatic BiologyProtein Hydrolysis and Bioactive Peptides