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About The Book
Description
Author(s)
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.
Piracy-free
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Details
ISBN 13
9780367402051
Publication Date
-19-09-2019
Pages
-536
Weight
-718 grams
Dimensions
-151.89x229.11x28.14 mm
