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Functional properties of food components

Pomeranz, Y.

Functional properties of food components - Orlando, FL (USA) : Academic Press, 1985 - x, 536 pages - Printed - Food Science and Technology, A Series of Monographs ; .

Tables, graphs, illustrations, photographs, bibliography p. 499-522, index p. 523-536

English

ISBN: 0-12-561280-X

Subjects--Topical Terms:
Additives
Baking
Carbohydrate content
Chemical composition
Enzymes
Flavour
Food technology
Gums
Lipids
Modified starches
Moisture content
Pectins
Polysaccharides
Proteins
Simulated foods
Starch
Wheat

Dewey Class. No.: 641 / POM

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Knowledge Center Catalog

Functional properties of food components

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Functional properties of food components

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org