Functional properties of food components
By: Pomeranz, Y.
Material type:
BookSeries: Food Science and Technology, A Series of Monographs.Analytics: Show analyticsPublisher: Orlando, FL (USA) : Academic Press, 1985Description: x, 536 pages.ISBN: 0-12-561280-X.Subject(s): Additives | Baking | Carbohydrate content | Chemical composition
| Enzymes | Flavour | Food technology | Gums | Lipids | Modified starches | Moisture content | Pectins | Polysaccharides | Proteins | Simulated foods | Starch | Wheat AGROVOCDDC classification: 641 Collection: General Book Collection
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book |
CIMMYT Knowledge Center: John Woolston Library
Lic. Jose Juan Caballero Flores
|
General Book Collection | 641 POM (Browse shelf) | 1 | Available | 616313 |
Total holds: 0
Tables, graphs, illustrations, photographs, bibliography p. 499-522, index p. 523-536
English
General Book Collection
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