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Protein Functionality in Food Systems

Protein Functionality in Food Systems

Gregory R. Ziegler / Navam S. Hettiarachchy

119,23 €
IVA incluido
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Editorial:
Taylor & Francis Ltd
Año de edición:
2019
Materia
Tecnología de alimentos y bebidas
ISBN:
9780367402051
119,23 €
IVA incluido
Disponible

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Sobre IBD

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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