Food Proteins and Their Applications - Bog af Srinivasan (University of Wisconsin-Madison Damodaran - Hardback

Food Proteins and Their Applications - Srinivasan (University of Wisconsin-Madison Damodaran

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. This book offers solutions to the problems related to the complexity of food composition, preparation and storage.