Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods (Volume 119)

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Pages: 230, Hardcover, Academic Press

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Brand Academic Press
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  • 9780443430459

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Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, Processing Innovations

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Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods

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