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...

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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.

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