Proteins from Wheat: Sustainable Production and New Developments in Nutrition-Based and Functional Applications

Author:

Flambeau M.,Le Bourgot C.,Van der Mijnsbrugge A.,Respondek F.,Redl A.

Publisher

Elsevier

Reference90 articles.

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3. High moisture food extrusion;Akdogan;International Journal of Food Science and Technology,1999

4. AOAC (2022). Solids (Total) and Moisture in Flour. Consulté le Aug 09, 2022, sur Official Methods of Analysis. Retrieved from http://www.eoma.aoac.org/methods/info.asp?ID=26685.

5. Post-training consumption of wheat gluten hydrolysate suppresses the delayed onset of muscle injury in soccer players;Aoki;Experimental and Therapeutic Medicine,2012

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