Food proteins: structure, sources, and applications
Éditeur :
Taylor & Francis Ltd
ISBN :
9781041012436
Date de publication :
9 avr. 2026
Dimensions :
23,4 x 15,6 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.