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Protein Functionality in Food Systems
Navam S. HettiarachchyGregory R. Ziegler
出版CRC Press, 1994-05-10
主題Technology & Engineering / Food Science / General
ISBN148229351X9781482293517
URLhttp://books.google.com.hk/books?id=Q0xZDwAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋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