Handbook of food proteins /
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characte...
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge, UK ; Philadelphia :
Woodhead Publishing,
2011.
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| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 222. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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