d="p0005">Protein hydrolysates can be used as natural flavouring agents in bakery products.
dd><dt class="label">•dt><dd>d="p0010">Protein hydrolysates from mussel are 95% discriminately similar to the flavour.
dd><dt class="label">•dt><dd>d="p0015">Mussel flavour was retained in gluten free breads without mussel meat.
dd><dt class="label">•dt><dd>d="p0020">This study can be applied for foods to be naturally flavoured.
dd><dt class="label">•dt><dd>d="p0025">As these breads are gluten free, it can be included in the diet of celiac’s.
dd>dl>