1st Edition

Protein Quality and the Effects of Processing



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ISBN 9780824779849
Published December 19, 1988 by CRC Press
416 Pages

USD $290.00

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Book Description

Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists,