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Biochemistry of Food Proteins

Overview of attention for book
Biochemistry of Food Proteins
Springer US

Table of Contents

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    Book Overview
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    Chapter 1 Protein-Water Interactions
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    Chapter 2 Protein-Protein Interactions
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    Chapter 3 Interaction of Food Proteins with Starch
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    Chapter 4 The Maillard Reaction
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    Chapter 5 Metal-Protein Interactions
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    Chapter 6 Haemoproteins in Meat and Meat Products
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    Chapter 7 Modification of Food Proteins by Non-Enzymatic Methods
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    Chapter 8 Modification of Food Proteins by Enzymatic Methods
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    Chapter 9 The Plastein Reaction: Fundamentals and Applications
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    Chapter 10 Applications of Enzymes in Food
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    Chapter 11 Proteins as a Source of Flavour
Attention for Chapter 11: Proteins as a Source of Flavour
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