Functionality of Proteins in Food

Functionality of Proteins in Food by Joseph F. Zayas.

The book is devoted to expanding current views on protein functionality in food systems. A thorough account of functional properties of food proteins and their modification by protein source, environmental factors and processing conditions are provided. The author describes in detail the important r...

Full description

Saved in:
Bibliographic Details
Main Author: Zayas, Joseph F. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 1997.
Edition:1st ed. 1997.
Series:Springer eBook Collection.
Subjects:
Proteins .
Food—Biotechnology.
Nutrition   .
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Login for hold information

‌

Click to view e-book

Online

Holdings details from Online
Call Number: E-Book
Status: Available

Similar Items