Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation
| Autor: | Ducrocq, Maude, Boire, Adeline, Anton, Marc, Micard, Valérie, Morel, Marie-Hélène |
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| Zdroj: | In Food Hydrocolloids December 2020 109 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect