Structure, rhelogy and texturization of food proteins
chapter
posted on 2012-01-01, 00:00 authored by Munish Puri, P Pahuja, Jagat KanwarStructure, rhelogy and texturization of food proteins
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Title of book
Food biotechnology : principles and practicesChapter number
1Pagination
1 - 1Publisher
I K InternationalPlace of publication
IndiaISBN-13
9789381141496ISBN-10
9381141495Language
engNotes
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B1.1 Book chapter; B Book chapterExtent
1Editor/Contributor(s)
V Joshi, R SinghUsage metrics
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