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Protein Functionality in Food Systems
Paperback

Protein Functionality in Food Systems

$134.99
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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.

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MORE INFO
Format
Paperback
Publisher
Taylor & Francis Ltd
Country
United Kingdom
Date
19 September 2019
Pages
536
ISBN
9780367402051

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.

Read More
Format
Paperback
Publisher
Taylor & Francis Ltd
Country
United Kingdom
Date
19 September 2019
Pages
536
ISBN
9780367402051