Impact of processing on the chemistry and functionality of food proteins

Book chapter

A. N.A. Aryee, D. Agyei and C. C. Udenigwe

Proteins in Food Processing, pp.27-45

Elsevier Science & Technology

2017

Abstract

Food & beverage technology

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Record Identifier: 9926548308201891
Title: Impact of processing on the chemistry and functionality of food proteins
Creators: A. N.A. Aryee
D. Agyei
C. C. Udenigwe
Publication Details: Proteins in Food Processing, pp.27-45
Academic Unit: Food Science
Publisher: Elsevier Science & Technology
Date published ; e-published: 2017
Language: English
Resource Type; Subtype: Book chapter