Functional properties of food macromolecules / 
edited by S. E. Hill, D. A. Ledward, and J. R. Mitchell 
 - 2nd ed. 
 - xvi, 348 páginas :  ilustraciones 
 - A Chapman & Hall food science book .
<br/><br/><label>ISBN: </label>07514404217 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Proteínas<br/>Polisacáridos<br/>Macromoléculas
<br/><br/><label>LC Class. No.: </label>TP453.P7  / F85 1998