Description
Van Nostrand Reinhold Company Protein Additives In Foodservice Preparations 1989 Edition by J. Rakosky
Provides practical and necessary guidelines for making intelligent recipe adjustment decisions when proteins are introduced in food preparations. Includes discussion of how proteins function in food systems, how to alter formulations to achieve specific nutritional characteristics, and how to arrive at protein quality and appropriate nutrional values. Intended for undergraduates. Annotation copyright Book News, Inc. Portland, Or.