TY  - BOOK
AU  - Zayas,Joseph F.
TI  - Functionality of Proteins in Food
SN  - 9783642591167
AV  - QD431-431.7 
U1  - 664 
PY  - 1996///
CY  - Berlin, Heidelberg
PB  - Springer Berlin / Heidelberg
KW  - Proteins in human nutrition
KW  - Electronic books
N1  - 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
UR  - https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=3094440
ER  -