(Išleidimo metai: 29-Nov-2023, Hardback, Leidėjas: Royal Society of Chemistry, ISBN-13: 9781788017589)
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. P...Daugiau...
(Išleidimo metai: 29-Nov-2023, Hardback, Leidėjas: Royal Society of Chemistry, ISBN-13: 9781788017589)
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. P...Daugiau...
