Protein Functionality in Food Systems

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This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique …
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    Om Protein Functionality in Food Systems

    This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation

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    Detaljer

    Format
    E-Bok
    Kopisperre
    Teknisk DRM
    Filformat
    PDF
    Utgivelsesår
    1994
    Forlag
    CRC Press
    Språk
    Engelsk
    ISBN
    9781482293517
    Sider
    536
    Emne
    Food & beverage technology

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