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Plant-Based Proteins: Production, Physicochemical, Functional, and Sensory Properties

Edited by Yonghui Li

| on special |

normal price: R 8 147.95

Price: R 7 740.95

| book description |

This volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical, functional, and sensory properties of these proteins. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Plant-based Proteins: Production, Physicochemical, Functional, and Sensory Properties aims to be a valuable resource for researchers, graduate students, product developers, and food industry professionals working in the field.  

| product details |



Normally shipped | This title will take longer to obtain, and should be delivered in 6-8 weeks
Publisher | Springer-Verlag New York Inc.
Published date | 14 Dec 2024
Language |
Format | Hardback
Pages | 451
Dimensions | 254 x 178 x 0mm (L x W x H)
Weight | 0g
ISBN | 978-1-0716-4271-9
Readership Age |
BISAC | technology / food science

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Normally shipped | Available from overseas. Usually dispatched in 14 days
Readership Age |
Normal Price | R 10 306.95
 Price | R 9 790.95 | on special |

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