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Protein Quality and the Effects of Processing, Hardback Book

Protein Quality and the Effects of Processing Hardback

Part of the Food Science and Technology series

Hardback

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Description

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,

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£215.00

£196.75

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