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Structure, rhelogy and texturization of food proteins

chapter
posted on 2012-01-01, 00:00 authored by Munish Puri, P Pahuja, Jagat Kanwar
Structure, rhelogy and texturization of food proteins

History

Title of book

Food biotechnology : principles and practices

Chapter number

1

Pagination

1 - 1

Publisher

I K International

Place of publication

India

ISBN-13

9789381141496

ISBN-10

9381141495

Language

eng

Notes

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Publication classification

B1.1 Book chapter; B Book chapter

Extent

1

Editor/Contributor(s)

V Joshi, R Singh

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