この商品を友人に教える:
Protein Functionality in Food Systems Navam S. Hettiarachchy 第1 版
Protein Functionality in Food Systems
Navam S. Hettiarachchy
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.
536 pages, illustrations
| メディア | 書籍 Hardcover Book (ハードカバー付きの本) |
| リリース済み | 1994年5月10日 |
| ISBN13 | 9780824791971 |
| 出版社 | Taylor & Francis Inc |
| ページ数 | 536 |
| 寸法 | 150 × 220 × 20 mm · 862 g |
| 言語 | 英語 |
