Food Proteins: Processing, Interactions, Functionality and Bioavailability
| dc.citation.issue | 5 | |
| dc.citation.volume | 14 | |
| dc.contributor.author | Boland M | |
| dc.contributor.author | Kaur L | |
| dc.contributor.author | Acevedo-Fani A | |
| dc.contributor.editor | Boland M | |
| dc.contributor.editor | Kaur L | |
| dc.contributor.editor | Acevedo-Fani A | |
| dc.date.accessioned | 2025-04-14T02:19:45Z | |
| dc.date.available | 2025-04-14T02:19:45Z | |
| dc.date.issued | 2025-03-03 | |
| dc.description.confidential | false | |
| dc.edition.edition | March 2025 | |
| dc.identifier.citation | Boland M, Kaur L, Acevedo-Fani A. (2025). Food Proteins: Processing, Interactions, Functionality and Bioavailability. Foods. 14. 5. | |
| dc.identifier.doi | 10.3390/foods14050857 | |
| dc.identifier.eissn | 2304-8158 | |
| dc.identifier.elements-type | journal-article | |
| dc.identifier.number | 857 | |
| dc.identifier.uri | https://mro.massey.ac.nz/handle/10179/72766 | |
| dc.language | English | |
| dc.publisher | MDPI (Basel, Switzerland) | |
| dc.publisher.uri | https://www.mdpi.com/2304-8158/14/5/857 | |
| dc.relation.isPartOf | Foods | |
| dc.rights | (c) 2025 The Author/s | |
| dc.rights | CC BY 4.0 | |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
| dc.title | Food Proteins: Processing, Interactions, Functionality and Bioavailability | |
| dc.type | Journal article | |
| pubs.elements-id | 500339 | |
| pubs.organisational-group | Other |