Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation
Maude Ducrocq, Adeline Boire, Marc Anton, Valérie Micard, Marie‐Hélène Morel
Topics & Concepts
RuBisCOGlutenChemistryPea proteinBiochemistryPyruvate carboxylaseFood scienceStarchLysineCovalent bondAmino acidPhotosynthesisEnzymeOrganic chemistryFood composition and propertiesMuscle metabolism and nutritionAgriculture Sustainability and Environmental Impact