Food Proteins and Their Applications
Srinivasan Damodaran
This comprehensive reference reviews the physicochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods;offering solutions to current problems related to the complexity of food composition, preparation, and storage.
Категорії:
Рік:
1997
Видання:
1
Видавництво:
CRC Press
Мова:
english
Сторінки:
694
ISBN 10:
0824798201
ISBN 13:
9780824798208
Серії:
Food Science and Technology
Файл:
RAR, 8.05 MB
IPFS:
,
english, 1997