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Food Proteins: Processing, Interactions, Functionality and Bioavailability

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2025-03-03

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MDPI (Basel, Switzerland)

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(c) 2025 The Author/s
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Boland M, Kaur L, Acevedo-Fani A. (2025). Food Proteins: Processing, Interactions, Functionality and Bioavailability. Foods. 14. 5.

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https://mro.massey.ac.nz/handle/10179/72766

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(c) 2025 The Author/s
Except where otherwised noted, this item's license is described as (c) 2025 The Author/s