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DescriptionFood Proteins offers information required for improving the quality of food protein products. The text will help in gaining new ideas for conducting useful research on food proteins and enzymes. Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing Includes the fundamental concept required for understanding the modern food protein chemistry Explores the relationships between the structures, functions, and properties of different food proteins
John Wiley & Sons Inc
30 November 1999
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