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TitleMethods of testing protein functionality / edited by G.M. Hall
Imprint London ; New York : Blackie Academic & Professional, 1996
Edition 1st ed
Descript xii, 265 p. : ill. ; 24 cm

CONTENT

1. Basic concepts -- 2. Solubility -- 3. Viscosity -- 4. Gelation -- 5. Foam formation and stability -- 6. Emulsions -- 7. Determining water and fat holding -- 8. Measurement of surface hydrophobicity


Food -- Protein content Proteins in human nutrition Proteins -- Analysis Proteins -- Chemistry Food Technology -- methods

LOCATIONCALL#STATUS
Science LibraryTX553.P7 M592h 1996CHECK SHELVES

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