| 000 | 01986nam a22004213i 4500 | ||
|---|---|---|---|
| 001 | EBC3094440 | ||
| 003 | MiAaPQ | ||
| 005 | 20240729124506.0 | ||
| 006 | m o d | | ||
| 007 | cr cnu|||||||| | ||
| 008 | 240724s1996 xx o ||||0 eng d | ||
| 020 |
_a9783642591167 _q(electronic bk.) |
||
| 020 | _z9783642638565 | ||
| 035 | _a(MiAaPQ)EBC3094440 | ||
| 035 | _a(Au-PeEL)EBL3094440 | ||
| 035 | _a(CaPaEBR)ebr10967425 | ||
| 035 | _a(OCoLC)936313552 | ||
| 040 |
_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ |
||
| 050 | 4 | _aQD431-431.7 | |
| 082 | 0 | _a664 | |
| 100 | 1 | _aZayas, Joseph F. | |
| 245 | 1 | 0 | _aFunctionality of Proteins in Food. |
| 250 | _a1st ed. | ||
| 264 | 1 |
_aBerlin, Heidelberg : _bSpringer Berlin / Heidelberg, _c1996. |
|
| 264 | 4 | _c©1997. | |
| 300 | _a1 online resource (383 pages) | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
||
| 338 |
_aonline resource _bcr _2rdacarrier |
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| 505 | 0 | _aFunctionality 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. | |
| 588 | _aDescription based on publisher supplied metadata and other sources. | ||
| 590 | _aElectronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. | ||
| 650 | 0 | _aProteins in human nutrition. | |
| 655 | 4 | _aElectronic books. | |
| 776 | 0 | 8 |
_iPrint version: _aZayas, Joseph F. _tFunctionality of Proteins in Food _dBerlin, Heidelberg : Springer Berlin / Heidelberg,c1996 _z9783642638565 |
| 797 | 2 | _aProQuest (Firm) | |
| 856 | 4 | 0 |
_uhttps://ebookcentral.proquest.com/lib/orpp/detail.action?docID=3094440 _zClick to View |
| 999 |
_c67621 _d67621 |
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