Synopsis
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 formation are discussed.
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About the Author
Hettiarachchy, Navam S.; Ziegler, Gregory R.
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Protein Functionality in Food Systems
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Protein Functionality in Food Systems (I F T BASIC SYMPOSIUM SERIES)
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