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Carte Wheat Gluten P R Shewry

Wheat Gluten

Autor: P R Shewry, A S Tatham
Limbă: engleză
Legare: Copertă tare
Editura: Royal Society Of Chemistry
Disponibilitate: În depozitul extern
Expediem în 9-15 zile
708.76 lei
Bread, pasta, noodles ...some of the many ways in which humans consume wheat after processing has ta...

Informații despre carte

Autor
P R Shewry, A S Tatham
Limbă
engleză
Legare
Carte - Copertă tare
Publicat
2000
Pagini
564
EAN
9780854048656
ISBN
0854048650
Enbook ID
04740415
Editura
Royal Society Of Chemistry
Greutate
1100
Dimensiuni
156 x 234 x 32

Descriere completă

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.

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