Wheat Gluten: 261 (Special Publications) - Hardcover

Hardcover

ISBN 10: 0854048650 ISBN 13: 9780854048656

Publisher: Royal Society of Chemistry, 2000

Synopsis

Providing a unique "snapshot" of the most exciting current research in the area, this book focuses on the structures, genetics and functional properties of this group of proteins.

About this title

From the Back Cover

Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Providing a unique "snapshot" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences.

Edition details

• Publisher: Royal Society of Chemistry
• Publication date: 2000
• Language: English
• ISBN 10: 0854048650
• ISBN 13: 9780854048656
• Binding: Hardcover
• Number of pages: 564
• Editor: P R Shewry