Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation

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Authors: Maude Ducrocq, Adeline Boire, Marc Anton, Valérie Micard, Marie-Hélène Morel

Journal title: Food Hydrocolloids

Journal number: 109

Journal publisher: Elsevier BV

Published year: 2020

Published pages: 106101

DOI identifier: 10.1016/j.foodhyd.2020.106101

ISSN: 0268-005X