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Sixty contributions from the October 1992 conference focus on the relations between the chemical structures of food proteins and their nutritional and technological properties. Three sections deal with structural investigations of proteins in the native and modified states when the protein source is animal and when the source is legumes, oil seeds,
| ISBN: | 9781560817697 |
| Publisher: | Vch Publishing |
| Imprint: | Vch Publishing |
| Language: | English |
| Number of pages: | 363 |
| Weight: | 839g |
| Height: | 254mm |
| Width: | 184mm |
| Spine width: | 19mm |
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