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 D. 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
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Submitted on : Friday, September 7, 2012 - 3:37:51 PM
Last modification on : Thursday, February 20, 2020 - 7:22:49 PM

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

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Claire Gaudichon, G. Fromentin, J. Piedcoq, Daniel Tomé, D. 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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