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

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

Bibliographic Details
Main Author:	Hettiarachchy, Navam S. (Author)
Format:	Book
Language:	English
Published:	Boca Raton, Florida Taylor & Francis Group c2012
Subjects:	Food > Protein contents Peptides Peptides > Physiological effect Proteins in human nutrition
Online Access:	Crcnetbase

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