Protein Functionality in Food Systems

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Protein Functionality in Food Systems

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Protein Functionality in Food Systems

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Protein Functionality in Food Systems

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.
  • Brand: Taylor & Francis Ltd
  • Category: Science, Medicine & Nature
  • Format: Paperback
  • Language: English
  • Publication Date: 2022-01-24
  • Publisher / Label: Taylor & Francis Ltd
  • Author: Protein Functionality in Food Systems
  • Number of Pages: 536
  • Fruugo ID: 509447499-1042369642
  • ISBN: 9780367402051
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