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Protein Functionality In Food Systems

by Gregory R. Ziegler e Navam S. Hettiarachchy
language: english
Publisher: TAYLOR & FRANCIS LTD, September of 2019 ‧
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64,34€
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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.

Protein Functionality In Food Systems

by Gregory R. Ziegler e Navam S. Hettiarachchy

Property Description
ISBN: 9780367402051
Publisher: TAYLOR & FRANCIS LTD
Release Date: September of 2019
Language: English
Dimensions: 152 x 229 x 20 mm
Cover: Softcover
Pages: 536
Format: Book
Categories: Books in English > Engineering > General Engineering
Books in English > Others
EAN: 9780367402051