Protein Quality and the Effects of Processing (Food Science and Technology)
Price not available for France
You can still browse on Amazon. Try another country above.
Book Details
Ratings & Reviews
No reviews yet — be the first!
No reviews yet.
Description
Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists,
