Protein Functionality in Food Systems by Navam S. Hettiarachchy and Gregory R. Ziegler (2019, Trade Paperback)
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ISBN-13: 9780367402051, 978-0367402051. Protein Functionality in Food Systems. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed. Author(s): Navam S. Hettiarachchy, Gregory R. Ziegler.
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About this product
Product Identifiers
PublisherTaylor & Francis Group
ISBN-10036740205X
ISBN-139780367402051
eBay Product ID (ePID)5046583407
Product Key Features
Number of Pages536 Pages
Publication NameProtein Functionality in Food Systems
LanguageEnglish
Publication Year2019
SubjectFood Science, Life Sciences / Biochemistry, General
TypeTextbook
Subject AreaTechnology & Engineering, Cooking, Science
AuthorNavam S. Hettiarachchy, Gregory R. Ziegler
FormatTrade Paperback
Dimensions
Item Weight16 oz.
Item Length9 in
Item Width6 in
Additional Product Features
Intended AudienceScholarly & Professional
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