Functionality and protein structure; based on a symposium sponsored by the ACS, Div. of Agriculture and Food Chemistry at the 175 Meeting of the American Chemical Society, Anaheim, Calif., Mar 13, 1978
Diagrs., illus., tables. Includes bibliographies;
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| Format: | Texto biblioteca |
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Washington, D.C. (USA) ACS
1979
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| Subjects: | FOODS, CHEMISTRY, PROTEINS, OILSEEDS, SOYBEANS, WHEATS, MILK PROTEIN, YEASTS, COLLOIDS, EMULSIONS, GLUTEN, BREAD, ALKALI TREATMENT, PEPTIDES, PRODUIT ALIMENTAIRE, CHIMIE, PROTEINE, ALIMENTOS, QUIMICA, PROTEINAS, GRAINE OLEAGINEUSE, SOJA, BLE, PROTEINE DU LAIT, LEVURE, COLLOIDE, EMULSION, PAIN, TRAITEMENT AUX ALCALIS, PEPTIDE, SEMILLAS OLEAGINOSAS, TRIGO, PROTEINAS DE LA LECHE, LEVADURA, COLOIDES, PAN, TRATAMIENTO ALCALINO, PEPTIDOS, |
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