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

Cindy Le Bourgot, Xinxin Liu, Caroline Buffière, Noureddine Hafanaoui, Lorène Salis, Corinne Pouyet, Dominique Dardevet, Didier Rémond

2023Food Research International10 citationsDOIOpen Access PDF

Topics & Concepts

LysineFood scienceHigh proteinChemistryStarchAmino acidSoy proteinBy-productBiochemistryFood composition and propertiesAnimal Nutrition and PhysiologyProteins in Food Systems
Development of a protein food based on texturized wheat proteins, with high protein digestibility and improved lysine content | Litcius