Food Proteins
Subtitle: Properties and Characterization (Food Science and Technology (Vch Pub))
Contributors: Shuryo Nakai (Editor); H. Wayne Modler (Editor)
Publisher: Wiley-VCH; Wiley-Interscience
Published: April 11, 1996
Language: eng
Number of pages: 560
ISBN-13: 9780471186144
First sentence: Proteins as food components have two important functions, namely, those relating to the physicochemical properties essential for maintaining good product quality and those that serve to meet nutritional requirements.