Proteins In Food Processing
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Language: en
Pages: 674
Pages: 674
Type: BOOK - Published: 2017-11-13 - Publisher: Woodhead Publishing
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After t
Language: en
Pages: 705
Pages: 705
Type: BOOK - Published: 2004-04-22 - Publisher: Elsevier
Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished intern
Language: en
Pages: 712
Pages: 712
Type: BOOK - Published: 2004-04-22 - Publisher: McGraw Hill Professional
Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished intern
Language: en
Pages: 383
Pages: 383
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
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
Language: en
Pages: 358
Pages: 358
Type: BOOK - Published: 2019-05-30 - Publisher: Academic Press
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect