Functionality of Proteins in Food /

The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important r...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Zayas, Joseph F.
Format: Electronic eBook
Language:Inglés
Published: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint : Springer, 1997.
Subjects:
Chemistry.
Food science.
Nutrition.
Chemistry
Nutritional Physiological Phenomena
Food Technology
Chimie.
Science des aliments.
chemistry.
Protéines.
Traitement des aliments.
Analyse des aliments.
Food science
Nutrition
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