| Author | G. M. Hall |
| Format | Hardcover |
| ISBN | 9780751400533 |
| Publication Date | 08/07/2007 |
| Publisher | Chapman and Hall |
| Manufacturer | Chapman And Hall |
Protein in food is important mainly as a source of nutrition but also for its ability to impart other favourable characteristics known as functionality. This book reviews the most important techniques for the assessment of protein functionality.
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