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Structure, rhelogy and texturization of food proteins

Puri, M., Pahuja, P. and Kanwar, J. R. 2012, Structure, rhelogy and texturization of food proteins. In Joshi, V. K. and Singh, R. S. (ed), Food biotechnology : principles and practices, I K International, India, pp.1-1.

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Title Structure, rhelogy and texturization of food proteins
Author(s) Puri, M.ORCID iD for Puri, M. orcid.org/0000-0003-2469-3326
Pahuja, P.
Kanwar, J. R.
Title of book Food biotechnology : principles and practices
Editor(s) Joshi, V. K.
Singh, R. S.
Publication date 2012
Chapter number 1
Total chapters 1
Start page 1
End page 1
Total pages [unknown]
Publisher I K International
Place of Publication India
Notes
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ISBN 9789381141496
9381141495
Language eng
Field of Research 060199 Biochemistry and Cell Biology not elsewhere classified
Socio Economic Objective 970106 Expanding Knowledge in the Biological Sciences
HERDC Research category B1.1 Book chapter
ERA Research output type B Book chapter
HERDC collection year 2008
Persistent URL http://hdl.handle.net/10536/DRO/DU:30020027

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