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Protein Functionality in Food Systems
Protein Functionality in Food Systems

Protein Functionality in Food Systems

3 865 kr

3 865 kr

På lager

Ti., 21 jan. - fr., 24 jan.


Sikker betaling

14 dagers åpent kjøp


Selges og leveres av

Adlibris


Produktbeskrivelse

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

Artikkel nr.

f69fb1be-22c4-4f47-8166-9420c25c9a79

Protein Functionality in Food Systems

3 865 kr

3 865 kr

På lager

Ti., 21 jan. - fr., 24 jan.


Sikker betaling

14 dagers åpent kjøp


Selges og leveres av

Adlibris