Macromolecular Interactions in Food Technology

by Parris, Nicholas
4 out of 5 Customer Rating
ISBN: 9780841234666
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Overview

Discusses structure-property relationships of macromolecules in foods. Reviews the identification of gelation and aggregation in food systems. Addresses the interactions of biopolymers in emulsion systems. Covers the uses of chemical and enzymatic modifications of food proteins. Examines
macromolecular interactions in film formation.
  • Format: Hardcover
  • Author: Parris, Nicholas
  • ISBN: 9780841234666
  • Condition: Used
  • Number Of Pages: 322
  • Publication Year: 1996

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