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Protein Functionality In Food Systems
idioma: inglês
Editor:
TAYLOR & FRANCIS LTD, setembro de 2019 ‧
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91,92€
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SINOPSE
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.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9780367402051 |
| Editor: | TAYLOR & FRANCIS LTD |
| Data de Lançamento: | setembro de 2019 |
| Idioma: | Inglês |
| Dimensões: | 152 x 229 x 20 mm |
| Encadernação: | Capa mole |
| Páginas: | 536 |
| Tipo de produto: | Livro |
| Classificação Temática: |
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| EAN: | 9780367402051 |