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Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Food proteins

All the non-vegetarian food products are rich in proteins. Beans and peas are also considered as part of the vegetable food group.

Proteins are complex organic compounds, madeup of chains of amino acids. After water, protein is the most abundant substance in body. All cells contain proteins, including skin, muscles, organs and glands.

Related Journals of Food proteins

Journal of Experimental Food Chemistry, Journal of Microbial & Biochemical Technology, Fermentation Technology, Journal of Tropical Diseases & Public Health, Journal of Molecular Pharmaceutics & Organic Process Research, Journal of Food & Industrial Microbiology, Journal of Nutrition & Food Sciences, Journal of Food Processing & Technology, Journal of Food Science, Journal of the Science of Food and Agriculture, Food Microbiology.

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