Milk proteins : from expression to food

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Milk proteins : from expression to food

Milk proteins : from expression to food

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यह पुस्तक आपको कितनी अच्छी लगी?

फ़ाइल की गुणवत्ता क्या है?

पुस्तक की गुणवत्ता का मूल्यांकन करने के लिए यह पुस्तक डाउनलोड करें

डाउनलोड की गई फ़ाइलों की गुणवत्ता क्या है?

साल:

2014

संस्करण:

2

प्रकाशन:

Elsevier Academic Press

भाषा:

english

पृष्ठ:

623

ISBN 10:

0124051715

ISBN 13:

9780124051713

फ़ाइल:

PDF, 10.19 MB

IPFS:

,

english, 2014

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आप के लिए दिलचस्प हो सकता है

Navam S. Hettiarachchy — Protein functionality in food systems

Damodaran — Food Proteins and Their Applications (Food Science and Technology (Marcel Dekker, Inc.), 80.)

Belzen, Nico van — Achieving Sustainable Production of Milk, Volume 1, Milk Composition, Genetics and Breeding

Wong N.P., Jenness R., Keeney M., Marth E.H. — Fundamentals of Dairy Chemistry

Rickey Y. Yada — Proteins in Food Processing

John E. Kinsella (Eds.) — Advances in Food and Nutrition Research 34

Steve Taylor — Advances in Food and Nutrition Research, Vol. 47

C.B. Anfinsen, Frederic M. Richards, John T. Edsall and David S. Eisenberg (Eds.) — Advances in Protein Chemistry 43

Abby Thompson; Mike Boland; Harjinder Singh — Milk proteins : from expression to food

Boland, Mike;Thompson, Abby — Milk Proteins: From Expression to Food

Hugh Albert McKenzie — Milk Proteins: Vol. 2: Chemistry and Molecular Biology

Mike Boland, Harjinder Singh — Milk Proteins: From Expression to Food

Robert Jenness (auth.), Noble P. Wong, Robert Jenness, Mark Keeney, Elmer H. Marth (eds.) — Fundamentals of dairy chemistry, Third Edition

Noble P. Wong — Fundamentals of Dairy Chemistry, Third Edition

W.Y. Aalbersberg, R.J. Hamer, P. Jasperse, H.H.J. de Jongh, C.G. de Kruif, P. Walstra and F.A. de Wolf (Eds.) — Industrial Proteins in Perspective

Young W. Park, George F. W. Haenlein — Milk and Dairy Products in Human Nutrition: Production, Composition and Health

Charles Onwulata, Peter Huth — Whey Processing, Functionality and Health Benefits (Institute of Food Technologists Series)

Young W. Park — Bioactive Components in Milk and Dairy Products

Geoffrey W. Smithers, Mary Ann Augustin — Advances in Dairy Ingredients

Srinivasan Damodaran — Food Proteins and Their Applications

Robert Jenness, Elmer H. Marth, Noble P. Wong, Mark Keeney — Fundamentals of Dairy Chemistry

Nicholas Parris, Robert Barford — Interactions of Food Proteins (ACS Symposium Series 454)

Nicholas Parris, Akio Kato, Lawrence K. Creamer, and John Pearce (Eds.) — Macromolecular Interactions in Food Technology

Brian M. McKenna — Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Science and Technology)

Dickinson, Eric — Food Polymers, Gels, and Colloids - Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990

Eric Dickinson, Royal Society of Chemistry (Great Britain) — Food Colloids.

E. Dickinson, D. Lorient — Food Macromolecules and Colloids (Special Publication)

e-dickinson — Food Colloids, Biopolymers and Materials

Guo, Mingruo — Whey protein production, chemistry, functionality and applications

Hettiarachchy, Navam S.; Kannan, Arvind; Marshall, Maurice R.; Sato, Kenji — Food proteins and peptides : chemistry, functionality interactions, and commercialization

Ahmed et al (2010) — Novel Food Processing - Effects on Rheological and Functional Properties - CRC Press

Navam S. Hettiarachchy — Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization

McSweeney, P. L. H.; O'Mahony, James A — Advanced dairy chemistry. Volume 1B, Proteins : applied aspects

Nico von Belzen (editor); John Webster — Achieving Sustainable Production of Milk Volume 1: Milk composition, genetics and breeding

Thom Huppertz, Todor Vasiljevic — Understanding and Improving the Functional and Nutritional Properties of Milk

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