Food Proteins: Properties and CharacterizationISBN: 978-0-471-18614-4
Hardcover
560 pages
December 1996
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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An Overview.
Physical and Chemical Properties of Amino Acids and Proteins.
Denaturation of Proteins.
Functional Properties of Proteins.
Chemical and Enzymatic Modifications of Proteins.
Nutritional Value of Proteins from Different Food Sources.
Protein Analysis 1: Quantification and Physical Characterization.
Thermal Analysis.
Seperation and Purification.
Biotechnology.
Index.
Physical and Chemical Properties of Amino Acids and Proteins.
Denaturation of Proteins.
Functional Properties of Proteins.
Chemical and Enzymatic Modifications of Proteins.
Nutritional Value of Proteins from Different Food Sources.
Protein Analysis 1: Quantification and Physical Characterization.
Thermal Analysis.
Seperation and Purification.
Biotechnology.
Index.
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General & Introductory Food Science & Technology
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