Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality

Publication date: September 2020Source: LWT, Volume 131Author(s): Nayereh Karimi, Mehdi Nikoo, Hassan Ahmadi Gavlighi, Shima Piri Gheshlaghi, Joe M. Regenstein, Xueming Xu

Source: LWT Food Science and Technology - July 7, 2020 Category: Food Science Source Type: research