Protein Quality and the Effects of Processing

1st Edition


CRC Press
Published December 19, 1988
Reference - 416 Pages
ISBN 9780824779849 - CAT# DK4007
Series: Food Science and Technology

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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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