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 |
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Zdroj: | Food & Function; 5/7/2024, Vol. 15 Issue 9, p5132-5146, 15p |
Databáze: | Complementary Index |
Externí odkaz: |