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| #4254127 in Books | 1997-01-15 | Original language:English | PDF # 1 | 9.21 x.88 x6.14l,1.58 | File type: PDF | 373 pages||From the Back Cover|The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions ar
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a br...
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