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Soy Protein
- Production Methods, Functional Properties & Food Sources
Engelsk Paperback
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Soy Protein

- Production Methods, Functional Properties & Food Sources
Engelsk Paperback

1.036 kr
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Om denne bog
In this book, the authors study the production methods, functional properties and food sources of soy protein. Topics discussed include the rheology, texture and functionality of soy protein isolate-based potato puree; research advances on the relationships among the processing techniques for soy protein; and soybean proteins applied to microencapsulation as wall materials.
Product detaljer
Sprog:
Engelsk
Sider:
92
ISBN-13:
9781629485782
Indbinding:
Paperback
Udgave:
ISBN-10:
1629485780
Udg. Dato:
1 mar 2014
Længde:
8mm
Bredde:
157mm
Højde:
230mm
Forlag:
Nova Science Publishers Inc
Oplagsdato:
1 mar 2014
Forfatter(e):
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