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.
Specificaties
| ISBN/EAN | 9781041012436 |
| Auteur | Mudasir Ahmad (Ghani Khan Choudhury Institute of Engineering and Technology Malik |
| Uitgever | Van Ditmar Boekenimport B.V. |
| Taal | Engels |
| Uitvoering | Gebonden in harde band |
| Pagina's | 320 |
| Lengte | |
| Breedte |