Protein Functionality in Food Systems - Navam S. Hettiarachchy - Books - Taylor & Francis Inc - 9780824791971 - May 10, 1994
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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, illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released May 10, 1994
ISBN13 9780824791971
Publishers Taylor & Francis Inc
Pages 536
Dimensions 150 × 220 × 20 mm   ·   862 g
Language English  

Mere med samme udgiver

See all of Navam S. Hettiarachchy ( e.g. Paperback Book and Hardcover Book )