Flavour and Consumer Perception of Food Proteins - Hardcover
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Availability:In StockContributor:Jing Zhao (Editor), Changqi Liu (Editor)Series:ISSN #41Publish date:2023-11-29Pages:296
Language:EnglishPublisher:Royal Society of ChemistryISBN-13:9781788017589ISBN-10:1788017587UPC:9781788017589Book Category:Medical, ScienceBook Subcategory:Nutrition, Life Sciences, ChemistryBook Topic:Biochemistry, AnalyticSize:9.30 x 6.20 x 0.90 inchesWeight:1.3007Product ID:SCDPY9G9AK
Flavour and Consumer Perception of Food Proteins
Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins for the academic and industry market.
Language:EnglishPublisher:Royal Society of ChemistryISBN-13:9781788017589ISBN-10:1788017587UPC:9781788017589Book Category:Medical, ScienceBook Subcategory:Nutrition, Life Sciences, ChemistryBook Topic:Biochemistry, AnalyticSize:9.30 x 6.20 x 0.90 inchesWeight:1.3007Product ID:SCDPY9G9AK
Publisher: Royal Society of Chemistry
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