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Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats

Claire Gaudichon 1 G. Fromentin 1 J. Piedcoq Daniel Tomé 1 Didier Dupont Catherine Guérin-Dubiard 2 Valérie Lechevalier-Datin 2 Francoise Nau 2 
1 PNCA - Physiologie de la Nutrition et du Comportement Alimentaire
2 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729386
Contributor : Céline Martel Connect in order to contact the contributor
Submitted on : Friday, September 7, 2012 - 3:37:51 PM
Last modification on : Friday, August 5, 2022 - 2:38:10 PM

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  • HAL Id : hal-00729386, version 1

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AGROPARISTECH | AGROCAMPUS-OUEST | INRA | UNAM | AGROCAMPUS-OUEST-UMR-STLO | PNCA | INRAE | STLO

Citation

Claire Gaudichon, G. Fromentin, J. Piedcoq, Daniel Tomé, Didier Dupont, et al.. Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats. 2011, non paginé. ⟨hal-00729386⟩

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