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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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Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In fair condition, suitable as a study copy. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,950grams, ISBN:0824791975. Seller Inventory # 9931195
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Protein Functionality in Food Systems (I F T BASIC SYMPOSIUM SERIES)
Seller: The Book Spot, Sioux Falls, MN, U.S.A.
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Protein Functionality in Food Systems (I F T BASIC SYMPOSIUM SERIES)
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Condition: New. Satisfaction Guaranteed or your money back. Seller Inventory # 0824791975