Description

FOOD30010 Functional Foods - Water; Proteins; Protein Hydration, Solubility & Stability; Physical Functional Properties of Proteins; Food Protein Systems; Carbohydrates: Monosaccharides; Reaction of Sugars; Oligosaccharides and Polysaccharides; Lipids; Reactions of Food Lipids and their Effects on Food Quality


UniMelb

Semester 2, 2017


105 pages

22,958 words

$29.00

33

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Campus

UniMelb, Parkville

Member since

November 2018

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