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"item_title" : "Protein Functionality in Food Systems",
"item_author" : [" Navam S. Hettiarachchy", "Gregory R. Ziegler "],
"item_description" : "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.",
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Protein Functionality in Food Systems
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Overview
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.
This item is Non-Returnable
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Details
- ISBN-13: 9780824791971
- ISBN-10: 0824791975
- Publisher: CRC Press
- Publish Date: May 1994
- Dimensions: 9.24 x 6.02 x 1.17 inches
- Shipping Weight: 1.93 pounds
- Page Count: 519
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