Autor:	Navam S. Hettiarachchy, Gregory R. Ziegler
Předmět:	Food--Protein content--Congresses, Proteins in human nutrition--Congresses, Proteins--Analysis--Congresses
Kategorie:	TECHNOLOGY & ENGINEERING / Food Science / General
Popis:	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
Databáze:	eBook Index
Externí odkaz:	Zobrazit plný text záznamu