Kropp & själ
Protein Functionality in Food Systems
Navam S Hettiarachchy • Gregory R Ziegler
Inbunden
4859:-
Uppskattad leveranstid 5-9 arbetsdagar
Fri frakt för medlemmar vid köp för minst 249:-
Andra format:
- Pocket/Paperback 1499:-
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, emulsification and loam formation are discussed.
- Format: Inbunden
- ISBN: 9780824791971
- Språk: Engelska
- Antal sidor: 536
- Utgivningsdatum: 1994-05-01
- Förlag: CRC Press Inc