Food proteins and peptides : chemistry, functionality, interactions, and commercialization edited by Navam S. Hettiarachchy.

Food proteins and peptides : chemistry, functionality, interactions, and commercialization

"A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuable resource for...

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Bibliographic Details
Other Authors: Hettiarachchy, Navam S.
Language:English
Published: Boca Raton, Florida: Taylor & Francis Group, c2012.
Subjects:
Peptides -- > Physiological effect
Peptides
Proteins in human nutrition
Food -- > Protein contents
Online Access:http://www.crcnetbase.com/isbn/978-1-4200-9341-4

Internet

http://www.crcnetbase.com/isbn/978-1-4200-9341-4

Tembila General Collection

Holdings details from Tembila General Collection
Call Number: TP453 P7 F66 2012
Accession Item Category Format Status Notes
1000158355 Open Shelf (30 days) Book Available

Badak Internet Collection

Holdings details from Badak Internet Collection
Call Number: TP453 P7 F66 2012
Accession Item Category Format Status Notes
1000163565 Electronic Resource Electronic Book Available

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