FUNCTIONAL PROPERTIES OF PROTEINS AND LIPIDS. John R. Whitaker, Fereidoon Shahidi, Agustin Lopez Munguia, Rickey Y. Yada, and Glenn Fuller, eds. Oxford University Press, 198 Madison Ave., New York, NY 10016. ISBN: 0-8412-3584-8. 1998. 282 pp. $110

Functionality of food ingredients (physical, chemical, and as nutraceuticals) is currently of high interest. This book, published within the ACS symposia series, deals with cutting-edge research in this field conducted by leading scientists in Canada, M…

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