Functional Properties Of Food Macromolecules

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Functional Properties of Food Macromolecules

Author	: S.E. Hill
Publisher	: Springer Science & Business Media
Total Pages	: 374
Release	: 1998-08-31
ISBN-10	: 0751404217
ISBN-13	: 9780751404210
Rating	: 4/5 (210 Downloads)

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Book Synopsis Functional Properties of Food Macromolecules by : S.E. Hill

Download or read book Functional Properties of Food Macromolecules written by S.E. Hill and published by Springer Science & Business Media. This book was released on 1998-08-31 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edition updates the substantial progress that has occurred since 1988 in many aspects of understanding, measuring and utilizing functional macromolecules.

Functional Properties of Food Macromolecules Related Books

Language: en
Pages: 374

Functional Properties of Food Macromolecules

Authors: S.E. Hill

Categories: Science

Type: BOOK - Published: 1998-08-31 - Publisher: Springer Science & Business Media

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This edition updates the substantial progress that has occurred since 1988 in many aspects of understanding, measuring and utilizing functional macromolecules.

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Chemical and Functional Properties of Food Proteins

Authors: Zdzislaw E. Sikorski

Categories: Technology & Engineering

Type: BOOK - Published: 2001-06-22 - Publisher: CRC Press

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Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functio

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This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, thi

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Handbook of Food Science and Technology 3

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This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).

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Food Formulation

Authors: Shivani Pathania

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Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation