Protein Functionality in Food Systems
Book Details
Format
Hardback or Cased Book
ISBN-10
0824791975
ISBN-13
9780824791971
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
GB
Country of Publication
GB
Publication Date
May 10th, 1994
Print length
536 Pages
Weight
862 grams
Product Classification:
MetabolismProteinsFood & beverage technology
Ksh 51,300.00
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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 food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.
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.
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