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Functionality of Proteins in Food.

By: Material type: TextTextPublisher: Berlin, Heidelberg : Springer Berlin / Heidelberg, 1996Copyright date: ©1997Edition: 1st edDescription: 1 online resource (383 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9783642591167
Subject(s): Genre/Form: Additional physical formats: Print version:: Functionality of Proteins in FoodDDC classification:
  • 664
LOC classification:
  • QD431-431.7
Online resources:
Contents:
Functionality of Proteins in Food -- Copyright -- Preface -- Table of Contents -- Introduction -- Chapter 1 Solubility of Proteins -- Chapter 2 Water Holding Capacity of Proteins -- Chapter 3 Emulsifying Properties of Proteins -- Chapter 4 Oil and Fat Binding Properties of Proteins -- Chapter 5 Foaming Properties of Proteins -- Chapter 6 Gelling Properties of Proteins -- Subject Index.
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Functionality of Proteins in Food -- Copyright -- Preface -- Table of Contents -- Introduction -- Chapter 1 Solubility of Proteins -- Chapter 2 Water Holding Capacity of Proteins -- Chapter 3 Emulsifying Properties of Proteins -- Chapter 4 Oil and Fat Binding Properties of Proteins -- Chapter 5 Foaming Properties of Proteins -- Chapter 6 Gelling Properties of Proteins -- Subject Index.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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