Protein Functionality in Food Systems
Gregory R. Ziegler, Navam S. Hettiarachchy
Taylor & Francis Inc, 1994
475,50 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9780824791971
- ISBN-10
- 0824791975
- Publisher
- Taylor & Francis Inc
- Year
- 1994
- Publication date
- 1994-05-10
- Pages
- 536
- Dimensions
- 229x152x
- Weight
- 862