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Wheat Gluten on Hardback
Wheat Gluten on Hardback
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Wheat Gluten

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Description

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.
Release date NZ
March 30th, 2000
Audiences
  • Postgraduate, Research & Scholarly
  • Professional & Vocational
  • Undergraduate
Contributors
  • Edited by A.S. Tatham
  • Edited by P. R. Shewry
Illustrations
No
Pages
564
Dimensions
156x234x32
ISBN-13
9780854048656
Product ID
5820213

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