Millet Proteins: Nutritional, Structural and Functional Attributes
(Bog, Hardback, Engelsk)
Forlag:
Royal Society of Chemistry
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781837677399
- Se flere detaljer ▼
Forventes på lager: 10-07-2026
Beskrivelse
Essential reading for food scientists and product developers, this comprehensive book investigates the unique characteristics of millet protein, exploring its bioactive properties, nutritional value and therapeutic benefits and offers valuable insights into the potential of millet protein as a sustainable and nutritious food source.
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Alle detaljer
| Forlag | Royal Society of Chemistry |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 10-07-2026 |
| Første udgivelsesår | 2026 |
| Serie | Food Chemistry, Function and Analysis |
| Fagredaktør | Shweta (Amity University Suri, Anuradha (Govind Ballabh Pant University of Agriculture and Technology Dutta, Tarun (Texas A & M University Belwal |
| Originalsprog | United Kingdom |
| Sideantal | 276 |
| Indbinding | Hardback |
| Forlag | Royal Society of Chemistry |
| Sideoplysninger | 276 pages |
| Mål | 234 x 156 |
| ISBN-13 / EAN-13 | 9781837677399 |