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Food Proteins: Properties and Characterization

by Shuryo Nakai
Save 12% Save 12%
Current price ₹39,898.00
Original price ₹45,534.00
Original price ₹45,534.00
Original price ₹45,534.00
(-12%)
₹39,898.00
Current price ₹39,898.00

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Book cover type: Hardcover
  • ISBN13: 9780471186144
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Wiley-Vch
  • Publisher Imprint: Wiley-Vch
  • Publication Date:
  • Pages: 560
  • Original Price: GBP 359.95
  • Language: English
  • Edition: N/A
  • Item Weight: 1026 grams
  • BISAC Subject(s): Food Science / General and Chemistry / Industrial & Technical

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.

Shuryo Nakai and H. Wayne Modler are the authors of Food Proteins: Properties and Characterization, published by Wiley.

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