Handbook of food proteins / edited by G.O. Phillips and P.A. Williams.

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characte...

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Bibliographic Details

Online Access:	Full Text (via ProQuest)
Other Authors:	Phillips, Glyn O., Williams, Peter A.
Format:	eBook
Language:	English
Published:	Cambridge, UK ; Philadelphia : Woodhead Publishing, 2011.
Series:	Woodhead Publishing in food science, technology, and nutrition ; no. 222.
Subjects:	Proteins in human nutrition.