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Food Proteins: Structure, Sources, and Applications
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Food Proteins: Structure, Sources, and Applications
This book provides an overview of various protein sources and their protein composition. Providing a comprehensive guide to the chemical structures behind the proteins in food, it is well-suited for scientists and industry professionals seeking to elevate their understanding of proteins for the development of food products.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 25 de marzo de 2026 |
| ISBN13 | 9781041012436 |
| Editores | Taylor & Francis Ltd |
| Páginas | 284 |
| Dimensiones | 150 × 220 × 20 mm · 710 g |
| Lengua | Inglés |
| Editor | Kaur, Devinder (University of Allahabad, India) |
| Editor | Malik, Mudasir Ahmad (Ghani Khan Choudhury Institute of Engineering and Technology, India) |
