Flavour and Consumer Perception of Food Proteins.

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.

Bibliographic Details

Main Author:	Zhao, Jing
Corporate Author:	Knovel (Firm)
Other Authors:	Liu, Changqi
Format:	eBook
Language:	English
Published:	La Vergne : Royal Society of Chemistry, The, 2023.
Series:	Issn Series.
Subjects:	Food > Protein content. Food > Sensory evaluation. Plant proteins as food. Flavor. Nutrition. Biochemistry. Life Sciences. SCIENCE. Analytic. Chemistry. MEDICAL. Electronic books.
Online Access:	Connect to the full text of this electronic book