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Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products

Food ChemistryEngineeringBiochemistryFood AnalysisBiochemical EngineeringBiotechnologyMaillard Reaction ProductsSensory CharacterizationAlternative Protein SourceEnzymatic HydrolysisFood TechnologyBiomolecular EngineeringHealth Sciences