Development of a protein food based on texturized wheat proteins, with high protein digestibility and improved lysine content - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Research International Year : 2023

Development of a protein food based on texturized wheat proteins, with high protein digestibility and improved lysine content

Cindy Le Bourgot
  • Function : Author
Xinxin Liu
  • Function : Author
Caroline Buffière
  • Function : Author
Noureddine Hafanaoui
  • Function : Author
Lorène Salis
  • Function : Author
Corinne Pouyet
CV
Dominique Dardevet
Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Didier Rémond
Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
CV

Domains

Life Sciences [q-bio]

Dominique DARDEVET  : Connect in order to contact the contributor

https://hal.inrae.fr/hal-04148545

Submitted on : Monday, July 3, 2023-10:20:45 AM

Last modification on : Tuesday, August 22, 2023-2:14:46 PM

Consult the full text

Dates and versions

hal-04148545 , version 1 (03-07-2023)

Identifiers

Cite

Cindy Le Bourgot, Xinxin Liu, Caroline Buffière, Noureddine Hafanaoui, Lorène Salis, et al.. Development of a protein food based on texturized wheat proteins, with high protein digestibility and improved lysine content. Food Research International, 2023, 170, pp.112978. ⟨10.1016/j.foodres.2023.112978⟩. ⟨hal-04148545⟩

Export

BibTeX TEI Dublin Core DC Terms EndNote Datacite

Collections

INRAE
14 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More