STUDIES ON FUNCTIONAL AND BIOCHEMICAL PROPERTIES OF CAMEL MILK PROTEINS
ISLAM SAYED EL-ARABY ABD EL-KADER SOLIMAN;
Abstract
The functional properties of proteins in relation to food refer to those physico-chemical properties of protein which affect the functionality of the food, i.e. its texture (rheology), colour, flavour, water sorption/ binding and stability. Probab
Other data
| Title | STUDIES ON FUNCTIONAL AND BIOCHEMICAL PROPERTIES OF CAMEL MILK PROTEINS | Authors | ISLAM SAYED EL-ARABY ABD EL-KADER SOLIMAN | Keywords | STUDIES ON FUNCTIONAL AND BIOCHEMICAL PROPERTIES OF CAMEL MILK PROTEINS | Issue Date | 2008 | Description | The functional properties of proteins in relation to food refer to those physico-chemical properties of protein which affect the functionality of the food, i.e. its texture (rheology), colour, flavour, water sorption/ binding and stability. Probab |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 73864r442.pdf | 116.58 kB | Adobe PDF | View/Open |
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