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

Publication date: Available online 21 June 2020Source: Food HydrocolloidsAuthor(s): Maude Ducrocq, Adeline Boire, Marc Anton, Valérie Micard, Marie-Hélène Morel

Source: Food Hydrocolloids - July 12, 2020 Category: Food Science Source Type: research