[PDF.63gt] Handbook of Food Proteins (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Handbook of Food Proteins (Woodhead Publishing Series in Food Science, Technology and Nutrition)

[PDF.cq95] Handbook of Food Proteins (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #1239471 in Books |  2011-09-23 | Original language:English | PDF # 1 |  9.21 x1.00 x6.14l,1.79 | File type: PDF | 464 pages

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|| |This is a good book that will be appreciated by a wide range of engineers, scientists, technologists, academics and students., Society of Dairy Technology|About the Author|Glyn O. Phillips is Chairman of Phillips Hy

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.

The introductory chapter provides an overvi...

You can specify the type of files you want, for your device.Handbook of Food Proteins (Woodhead Publishing Series in Food Science, Technology and Nutrition)   |  From Woodhead Publishing. A good, fresh read, highly recommended.

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