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Protein Functionality in Food Systems - Hettiarachchy, Navam S., and Ziegler, Gregory R.
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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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Protein Functionality in Food Systems 2019, CRC Press, London

ISBN-13: 9780367402051

Paperback

Protein Functionality in Food Systems 1994, CRC Press, Oxford

ISBN-13: 9780824791971

Hardcover