Overview
The physico-chemical properties of proteins in food are of crucial importance in food quality and food processing. This book describes in detail the functional properties of food proteins and their modifications. Special attention is given to the improvement of existing and the design of new food systems using proteins with modified properties.
- | Author: Joseph F. Zayas
- | Publisher: Springer
- | Publication Date: Nov 01, 2012
- | Number of Pages: 373 pages
- | Binding: Paperback or Softback
- | ISBN-10: 3642638562
- | ISBN-13: 9783642638565
