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  • PROTEIN FUNCTIONALITY IN FOOD SYSTEMS
    ebook
    PROTEIN FUNCTIONALITY IN FOOD SYSTEMS
    NAVAM S. HETTIARACHCHY / GREGORY R. ZIEGLER
    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 form...

    $1,800.00

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