Food Proteins: Structure, Sources, and Applications - - Books - Taylor & Francis Ltd - 9781041012436 - March 25, 2026
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Food Proteins: Structure, Sources, and Applications

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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.

Media Books     Hardcover Book   (Book with hard spine and cover)
Released March 25, 2026
ISBN13 9781041012436
Publishers Taylor & Francis Ltd
Pages 284
Dimensions 150 × 220 × 20 mm   ·   710 g
Language English  
Editor Kaur, Devinder (University of Allahabad, India)
Editor Malik, Mudasir Ahmad (Ghani Khan Choudhury Institute of Engineering and Technology, India)

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