Zayas, Joseph F. <br/><br/>
Functionality of Proteins in Food. 

 - 1st ed. 
 - 1 online resource (383 pages) 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9783642591167 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Proteins in human nutrition.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>QD431-431.7 
<br/><br/><label>Dewey Class. No.: </label>664