Millet Proteins: Nutritional, Structural and Functional Attributes - Food Chemistry, Function and Analysis - - Books - Royal Society of Chemistry - 9781837677399 - July 10, 2026
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Millet Proteins: Nutritional, Structural and Functional Attributes - Food Chemistry, Function and Analysis

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Essential reading for food scientists and product developers, this comprehensive book investigates the unique characteristics of millet protein, exploring its bioactive properties, nutritional value and therapeutic benefits and offers valuable insights into the potential of millet protein as a sustainable and nutritious food source.

Media Books     Hardcover Book   (Book with hard spine and cover)
To be released July 10, 2026
ISBN13 9781837677399
Publishers Royal Society of Chemistry
Pages 278
Dimensions 150 × 220 × 20 mm   ·   589 g   (Weight (estimated))
Editor Belwal, Tarun (Texas A & M University, USA)
Editor Dutta, Anuradha (Govind Ballabh Pant University of Agriculture and Technology, India)
Editor Suri, Shweta (Amity University, India)

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