Hardback (10 May 1994)
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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: | 9780824791971 |
| Publisher: | CRC Press |
| Imprint: | CRC Press |
| Pub date: | 10 May 1994 |
| DEWEY: | 664 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 519 |
| Weight: | 862g |
| Height: | 229mm |
| Width: | 152mm |
| Spine width: | 30mm |
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