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1.
Nutraceutical Proteins and Peptides in Health and Disease

by Mine, Yoshinori | Shahidi, Fereidoon.

Edition: 1st ed.Material type: book Book Publisher: USA: CRC Press; 2006Availability: Items available for loan: UVAS Library [Call number: 612.398 Mine 20634 1st 2006 H.Nutrition] (1).

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2.
Nutraceutical Proteins And Peptides in Health And Disease

by Mine, Yoshinori.

Edition: 1st ed.Material type: book Book Publisher: USA: Taylor & Francis; 2006Availability: Items available for loan: UVAS Library [Call number: 0824753542 Mine 20635 1st 2006 Food Science] (1).

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3.
Designing Functional Foods : Measuring and Controlling Food Structure Breakdown and Nutrient Absorption

by McClements, D. J | Decker, E. D.

Edition: 1stMaterial type: book Book; Format: print Publisher: India: CRC Press, 2009Availability: Items available for loan: UVAS Library [Call number: 613.2 McClements 23633 1st 2009 Food.Science] (1).

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4.
Phytoestrogens in Functional Foods

by Yildiz, Faith.

Edition: 1stMaterial type: book Book; Format: print Publisher: USA; CRC Press, 2006Availability: Items available for loan: UVAS Library [Call number: 615.321 Yildiz 20672 1st 2006 Food.Science] (3).

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5.
Carcinogenic and Anticarcinogenic Food Components

by Dubowska, Wanda Baer | Bartoszek, Agnieszka | Malejka-Giganti, Danuta.

Edition: 1st ed.Material type: book Book; Format: print Publisher: USA: CRC Press, 2006Availability: Items available for loan: UVAS Library [Call number: 664.615 Dubowska 23253 1st 2006 Food.Science] (1).

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6.
Nutraceuticals and Functional Foods in Human Health and Disease Prevention

by Bagchi, Debasis.

Edition: 1st ed. Material type: book Book; Literary form: not fiction Publisher: USA: CRC Press; 2016Availability: Items available for loan: UVAS Library [Call number: 613.2 Bagchi 31896 1st 2016 Food.Science] (1).

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7.
The new fat flush foods

by Gittleman, Ann Louise.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: USA: Mc Graw Hill; 2017Availability: Items available for loan: UVAS Library [Call number: 613.25 Gittleman 33011 1st 2017 Food.Science] (1).

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