In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins.
| Autor: | Ducrocq, Maude, Boire, Adeline, Bourlieu-Lacanal, Claire, Barron, Cécile, Nawrocka, Agnieszka, Morel, Marie-Hélεave;ne, Anton, Marc, Micard, Valérie |
|---|---|
| Zdroj: | Food & Function; 5/7/2024, Vol. 15 Issue 9, p5132-5146, 15p |
| Databáze: | Complementary Index |
| Externí odkaz: |
|