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keyword: Plant protein – 8 free books.
These books are included in the Directory of Open Access Books. This means that they have been peer-reviewed and are of interest to scholars.
Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Jianhua Xie et al. (editors)
Effects of Dietary Protein and Polysaccharide Fortification on Disease
Yongting Luo and Junjie Luo, editors
Nutritional Value of Pulses and Whole Grains
Christopher P. F. Marinangeli (editor)
Sustainable Food Consumption Practices: Insights into Consumer Experience
Giuseppina Migliore (editor)
The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future
Antonio M. De Ron et al.