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Item Details
| Title:
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PROTEIN FUNCTIONALITY IN FOOD SYSTEMS
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| By: |
Navam S. Hettiarachchy, Gregory R. Ziegler |
| Format: |
Electronic book text |
| List price:
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£200.00 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
148229351X |
| ISBN 13: |
9781482293517 |
| Publisher: |
TAYLOR & FRANCIS LTD |
| Pub. date: |
10 May, 1994 |
| Series: |
Ift Basic Symposium |
| Pages: |
536 |
| Synopsis: |
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. |
| Publication: |
UK |
| Imprint: |
CRC Press |
| Returns: |
Non-returnable |
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