Binders in foods: Definition, functionality, and characterization
Eva Herz, Pascal Moll, Christophe Schmitt, J. Weiss
Topics & Concepts
GlutenBiochemical engineeringFood scienceChemistryEgg whiteBiotechnologyComputer scienceComputational biologyBiochemistryBiologyEngineeringMeat and Animal Product QualityProteins in Food SystemsSensory Analysis and Statistical Methods