Protein Functionality in Food Systems - Navam S. Hettiarachchy - Books - Taylor & Francis Ltd - 9780367402051 - September 19, 2019
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Navam S. Hettiarachchy
Protein Functionality in Food Systems 1st edition

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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.

536 pages

Media Books     Paperback Book   (Book with soft cover and glued back)
Released September 19, 2019
ISBN13 9780367402051
Publishers Taylor & Francis Ltd
Pages 536
Dimensions 150 × 220 × 10 mm   ·   453 g
Language English  

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