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

Main Author:	Zayas, Joseph F.
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint : Springer, 1997.
Subjects:	Chemistry. Food science. Nutrition. Electronic books.
Online Access:	Connect to the full text of this electronic book