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181   $ctxt$2rdacontent
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200 10$aPlant-Based Proteins $eProduction, Physicochemical, Functional, and Sensory Properties
205   $a1st ed.
210  1$aNew York, NY :$cSpringer,$d2025.
210  4$d©2025.
215   $a1 online resource (442 pages)
225 1 $aMethods and Protocols in Food Science Series
311 08$a9781071642719 
311 08$a1071642715 
330   $aThis volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical, functional, and sensory properties of these proteins. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Plant-based Proteins: Production, Physicochemical, Functional, and Sensory Properties aims to be a valuable resource for researchers, graduate students, product developers, and food industry professionals working in the field.  
410  0$aMethods and Protocols in Food Science Series
676   $a613.282
700   $aLi$b Yonghui$01738322
801  0$bMiAaPQ
801  1$bMiAaPQ
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996   $aPlant-Based Proteins$94316021
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