Flavour and Consumer Perception of Food Proteins - Food Chemistry, Function and Analysis - Jing Zhao - Books - Royal Society of Chemistry - 9781788017589 - November 29, 2023
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Jing Zhao
Flavour and Consumer Perception of Food Proteins - Food Chemistry, Function and Analysis

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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.

196 pages, No

Media Books     Hardcover Book   (Book with hard spine and cover)
Released November 29, 2023
ISBN13 9781788017589
Publishers Royal Society of Chemistry
Pages 282
Dimensions 156 × 234 × 18 mm   ·   589 g
Language English  
Editor Liu, Changqi (San Diego State University, USA)
Editor Zhao, Jing (San Diego State University, USA)

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