Functional properties of food macromolecules.
Contributors: Hill, S. E.; Ledward, D. A.; Mitchell, J. R., Ph. D.
Edition: 2nd ed. / edited by S.E. Hill, D.A. Ledward, and J.R. Mitchell.
Series: A Chapman & Hall food science book
Publisher: Aspen
Published: 1998
Place of publication: Gaithersburg, Md
Language: eng
Number of pages: 348
Subjects: Proteins; Polysaccharides; Macromolecules
Notes: Includes bibliographical references and index.