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Springer Functionality of Proteins in Food

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Description

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.

Product Specifications

Format
paperback
Domain
Amazon UK
Publication Date
01 November 2012
Listed Since
20 September 2013

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