食品科学
面筋
小麦面筋
蛋白质消化率
体外
鲁比斯科
生物
化学
豌豆蛋白
生物化学
酶
作者
Maude Ducrocq,Adeline Boire,Claire Bourlieu‐Lacanal,Cécile Barron,Agnieszka Nawrocka,Marie‐Hélène Morel,Marc Anton,Valérie Micard
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2024-01-01
摘要
Growing demand for sustainable, plant-based protein sources has stimulated interest in new ingredients for food enrichment. This study investigates the nutritional and digestive implications of enriching wheat dough with RuBisCO,...
科研通智能强力驱动
Strongly Powered by AbleSci AI