Proteins in food processing /

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oi...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Yada, R. Y. (Rickey Yoshio), 1954- (Editor)
Format:	eBook
Language:	English
Published:	Oxford : Woodhead Publishing, [2018]
Edition:	Second edition.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Proteins in human nutrition. Food industry and trade. Protéines dans l'alimentation humaine. Food industry and trade Proteins in human nutrition Electronic books.
Online Access:	Connect to the full text of this electronic book