Properties of proteins in food systems: an introduction

Proteins in Food Processing

Volumn , Issue , 2004, Pages 2-26

  Li Chan, E C Y ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882551153     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781855738379.2     Document Type: Chapter

References (79)

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