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    Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality

    Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality by Michela Verni, Giacomo Squeo, Giuseppe Perri, Chiara Demarinis, Carlo Giuseppe Rizzello, Francesco Caponio, Luigi Faino, Erica Pontonio

    Published 2025-06-01
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