Items related to Protein Quality and the Effects of Processing: 29 (Food...
Synopsis
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,
"synopsis" may belong to another edition of this title.
Synopsis
This is an updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in October 1986. Focus is on new methods of modifying proteins to improve functionality in foods. It is aimed toward students (undergraduate and graduate) and professional food scientists.
"About this title" may belong to another edition of this title.