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Flavour and Consumer Perception of Food Proteins

by Flavour and Consumer Perception of Food Proteins

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Description

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.

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Product Details

  • Royal Society of Chemistr Brand
  • Nov 29, 2023 Pub Date:
  • 1788017587 ISBN-10:
  • 9781788017589 ISBN-13:
  • 296.0 pages Hardcover
  • English Language
  • 9.21 in * 0.71 in * 6.14 in Dimensions:
  • 1 lb Weight: