Odor-Free Lyophilized Trout (<i>Oncorhynchus mykiss</i>) Powder in Gluten-Free Pasta: Nutritional, Techno-Functional, Sensory and Digestibility Evaluation
Gluten-free (GF) products developed for individuals with celiac disease and gluten sensitivity often suffer from low protein and mineral content. Fish proteins offer a promising solution to address these deficiencies; however, the characteristic “fishy odor” and related technological challenges limi...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2026-03-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/15/7/1155 |
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