Wheat Gluten

Language: English

Published by Royal Society of Chemistry, GB, 2000

0854048650 / 9780854048656

  • Hardcover
  • New
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Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK

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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.

Seller Inventory # LU-9780854048656

Title
Wheat Gluten
Author
P R Shewry
Publisher
Royal Society of Chemistry, GB
Publication year
2000
Condition
New
Binding
Hardback
Language
English
ISBN 10
0854048650
ISBN 13
9780854048656
Item weight
1,100 grams

Rarewaves.com UK

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