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03086nmm a2200829 u 4500 |
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EB002165033 |
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EBX01000000000000001302812 |
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230607 ||| eng |
| 020 |
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|a 9780841206151
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| 050 |
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4 |
|a TX553.P7
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| 100 |
1 |
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|a Pour-El, Akiva
|e [editor]
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| 245 |
0 |
0 |
|a Functionality and protein structure
|b based on a symposium
|c sponsored by the ACS Division of Agriculture and Food Chemistry at the 175th meeting of the American Chemical Society, Anaheim, California, March 13, 1978 ; Akiva Pour-El, editor
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| 260 |
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|a Washington, DC
|b American Chemical Society
|c 1979, 1979
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| 300 |
|
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|a 260 pages
|b illustrations
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| 505 |
0 |
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|a Includes bibliographical references and index
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| 653 |
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|a MEDICAL / Nutrition / bisacsh
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| 653 |
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|a Protein binding / Analysis
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| 653 |
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|a Milk proteins / Analysis / Research
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| 653 |
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|a Gelatin / Denaturation
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| 653 |
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|a Plant proteins / Modification
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| 653 |
|
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|a Yeast / Properties
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| 653 |
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|a Soy proteins / Properties / Analysis
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| 653 |
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|a Yeast / Modification
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| 653 |
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|a Soybean Proteins / chemistry
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| 653 |
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|a Food / Analysis
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| 653 |
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|a Emulsions / Analysis
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| 653 |
|
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|a Adsorption
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| 653 |
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|a Foam / Analysis
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| 653 |
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|a Microwave heating / Research
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| 653 |
|
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|a Food / Sensory evaluation
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| 653 |
|
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|a Glutens / chemistry
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| 653 |
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|a Solvents / chemistry
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| 653 |
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|a Proteins / Absorption and adsorption
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| 653 |
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|a Taste
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| 653 |
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|a Peptides / Analysis
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| 653 |
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|a Enzymes / chemistry
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| 653 |
|
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|a Soy proteins / Flavor and odor
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| 653 |
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|a Proteins in human nutrition
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| 653 |
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|a Proteins
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| 653 |
|
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|a Triticum / chemistry
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| 653 |
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|a Plant proteins / Properties
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| 653 |
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|a Proteins / Properties / Analysis
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| 653 |
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|a Milk Proteins / chemistry
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| 653 |
|
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|a Peptides / chemistry
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| 653 |
|
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|a Enzymes / Modification
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| 653 |
|
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|a Plant Proteins / chemistry
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| 653 |
|
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|a Gluten / Structure / Analysis
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| 653 |
|
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|a Fungal Proteins / hemistry
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| 653 |
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|a Oilseeds / Properties
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| 653 |
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|a Coacervation / Research
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| 653 |
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|a Functional Food
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| 653 |
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|a Cooking (Bread) / Research
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| 653 |
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|a Gelatin / Formation
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| 653 |
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|a Nutritional Sciences
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| 653 |
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|a Dietary Proteins
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| 653 |
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|a Lysinoalanine / chemistry
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| 653 |
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|a Emulsions / chemistry
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| 653 |
|
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|a Soy proteins / Analysis / Research
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| 653 |
|
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|a Protein Denaturation
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| 653 |
|
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|a TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology / bisacsh
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| 653 |
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|a Microwaves
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| 653 |
|
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|a Food Analysis
|
| 710 |
2 |
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|a American Chemical Society
|b Division of Agricultural and Food Chemistry
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| 710 |
2 |
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|a American Chemical Society
|b Meeting ( 1978, Anaheim, California)
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b ACS
|a ACS Symposium Series
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| 490 |
0 |
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|a ACS symposium series
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| 500 |
|
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|a Distributed in print by Oxford University Press
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| 856 |
4 |
0 |
|u https://pubs.acs.org/doi/book/10.1021/bk-1979-0092
|x Verlag
|3 Volltext
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| 082 |
0 |
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|a 612/.398
|