Protein Quality and the Effects of Processing

Protein Quality and the Effects of Processing

by Phillips

416 pages· 1988· ISBN 9780824779849
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About
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,

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