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Methods of Testing Protein Functionality 1st Edition
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ISBN
:
9780751400533
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Publisher
:
Springer
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Subject
:
Others
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Binding
:
Hardcover
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Year
:
1996
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13647.0
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12418.0
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Description
Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functionality. Functional properties include viscosity, emulsification and foam formation. This book reviews the important techniques for the assessment for protein.
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