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Functionality of Proteins in Food /

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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

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