• Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Functionality of Proteins in Food

Functionality of Proteins in Food

Hardcover

Medical ReferenceTechnology & EngineeringChemistry

ISBN10: 3540602526
ISBN13: 9783540602521
Publisher: Springer Nature
Published: Nov 14 1996
Pages: 373
Weight: 1.58
Height: 0.88 Width: 6.14 Depth: 9.21
Language: English
The physico-chemical properties of proteins in food are of crucial importance in food quality and food processing. This book describes in detail the functional properties of food proteins and their modifications. Special attention is given to the improvement of existing and the design of new food systems using proteins with modified properties.

1 different editions

Also available

Also in

Technology & Engineering