Technical / White Paper

Proteins, a practical guideline

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This content is provided by Brenntag Holding GmbH, and any views and opinions expressed do not necessarily reflect those of

Proteins, a practical guideline

Proteins are widely used in the food industry and provide a range of functions, such as waterbinding, gelling and emulsification. This document provides a summary of different proteins and their properties and applications. 

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