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20180919093000.0 |
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110722s2011 pau eng |
| 020 |
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|a 1845697588 (hardback : alk. paper)
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| 020 |
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|a 9780857093639 (e-book)
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| 020 |
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|a 9781845697587 (hardback : alk. paper)
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| 050 |
0 |
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|a TX553.P7
|b H36 2011
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| 090 |
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|a TX553.P7
|b H36 2011
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| 245 |
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|a Handbook of food proteins
|c edited by G. O. Phillips and P. A. Williams
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| 246 |
1 |
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|a Food proteins
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| 260 |
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|a Philadelphia, Pennsylvania :
|b Woodhead Publishing ,
|c c2011
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| 300 |
|
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|a xxiv, 432 p. :
|b ill. ;
|c 24 cm.
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| 490 |
1 |
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|a Woodhead publishing series in food science, technology and nutrition
|v no 222
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Introduction to food proteins -- 2. Caseins -- 3. Whey proteins -- 4. Meat protein ingredients -- 5. Gelatin; Seafood proteins -- 6. Egg proteins -- 7. Soy proteins -- 8. Peas and other legume proteins -- 9. Wheat gluten -- 10. production, properties and application -- 11. Canola and other oilseed proteins -- 12. Potato proteins -- 13. Mycoprotein: origins, production and properties -- 14. Algal proteins -- 15. Texturized vegetable proteins
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| 650 |
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|a Proteins in human nutrition
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| 700 |
1 |
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|a Phillips, Glyn O. ,
|e author
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| 700 |
1 |
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|a Williams, P. A. ,
|e author
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| 999 |
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|a 1000151964
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|