Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients. [electronic resource]

By: Contributor(s): Publication details: Food technology and biotechnology Sep 2015Description: 269-277 p. digitalISSN:
  • 1330-9862
Online resources: In: Food technology and biotechnology vol. 53
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Publication Type: Journal Article

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