Wheat Gluten.

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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 function...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Shewry, P. R.
Otros Autores: Tatham, A. S.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistry, 2000.
Colección:Special Publication.
Temas:
Chemistry.
Science.
Chemistry
Science
Chimie.
Sciences.
chemistry.
sciences (philosophy)
science (modern discipline)
Acceso en línea:Texto completo

MARC

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100 1 |a Shewry, P. R. 
245 1 0 |a Wheat Gluten. 
260 |a Cambridge :  |b Royal Society of Chemistry,  |c 2000. 
300 |a 1 online resource (566 pages). 
336 |a text  |b txt  |2 rdacontent 
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520 |a 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 environmenta. 
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504 |a Includes bibliographical references and index. 
590 |a ProQuest Ebook Central  |b Ebook Central Academic Complete 
650 0 |a Chemistry. 
650 0 |a Science. 
650 2 |a Chemistry 
650 2 |a Science 
650 6 |a Chimie. 
650 6 |a Sciences. 
650 7 |a chemistry.  |2 aat 
650 7 |a sciences (philosophy)  |2 aat 
650 7 |a science (modern discipline)  |2 aat 
650 7 |a Chemistry  |2 fast 
650 7 |a Science  |2 fast 
700 1 |a Tatham, A. S. 
758 |i has work:  |a Wheat gluten (Text)  |1 https://id.oclc.org/worldcat/entity/E39PCGHQxCrVVFTVcqXcMwy7jK  |4 https://id.oclc.org/worldcat/ontology/hasWork 
776 0 8 |i Print version:  |z 9780854048656 
830 0 |a Special Publication. 
856 4 0 |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1186226  |z Texto completo 
938 |a ProQuest Ebook Central  |b EBLB  |n EBL1186226 
994 |a 92  |b IZTAP 

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