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Protein Structure-Function Relationships in Foods
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Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 3 Artikel!
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| Food proteins constitute a diverse and complex collection of biological macromolecules. Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and state of foods is largely dictated by changes to the structure of structure-related properties of the proteins involved. |
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