Hardback (01 Jan 1996)
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Discusses structure-property relationships of macromolecules in foods. Reviews the identification of gelation and aggregation in food systems. Addresses the interactions of biopolymers in emulsion systems. Covers the uses of chemical and enzymatic modifications of food proteins. Examines macromolecular interactions in film formation.
| ISBN: | 9780841234666 |
| Publisher: | American Chemical Society |
| Imprint: | American Chemical Society |
| Pub date: | 01 Jan 1996 |
| DEWEY: | 664 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 304 |
| Weight: | 537g |
| Height: | 234mm |
| Width: | 157mm |
| Spine width: | 19mm |
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