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Protein Functionality in Food Systems
Navam S. Hettiarachchy
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.
536 pages, illustrations
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 1994. gada 10. maijs |
| ISBN13 | 9780824791971 |
| Izdevēji | Taylor & Francis Inc |
| Lapas | 536 |
| Izmēri | 150 × 220 × 20 mm · 862 g |
| Valoda | Angļu |
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