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Language: en
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Type: BOOK - Published: 2002 - Publisher:
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Type: BOOK - Published: 2018-03-22 - Publisher: CRC Press
Introduction to Proteins provides a comprehensive and state-of-the-art introduction to the structure, function, and motion of proteins for students, faculty, an
Language: en
Pages: 464
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Type: BOOK - Published: 2011-09-09 - Publisher: Elsevier
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range
Language: en
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Pages: 521
Type: BOOK - Published: 2015-11-27 - Publisher: Springer
This book serves as an introduction to protein structure and function. Starting with their makeup from simple building blocks, called amino acids, the 3-dimensi
Language: en
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Type: BOOK - Published: 2018-09-12 - Publisher: Academic Press
Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other pr