Plant-Based Proteins: Production, Physicochemical, Functional, and Sensory Properties - Methods and Protocols in Food Science - Yonghui Li - Books - Springer-Verlag New York Inc. - 9781071642719 - December 14, 2024
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Yonghui Li
Plant-Based Proteins: Production, Physicochemical, Functional, and Sensory Properties - Methods and Protocols in Food Science 2025 edition

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Media Books     Hardcover Book   (Book with hard spine and cover)
Released December 14, 2024
ISBN13 9781071642719
Publishers Springer-Verlag New York Inc.
Pages 451
Dimensions 150 × 220 × 20 mm   ·   1.07 kg
Language English  
Editor Li, Yonghui

See all of Yonghui Li ( e.g. Hardcover Book )