The Chemistry of Cereal Proteins, Second EditionIn the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing. |
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Sommario
Chapter | 1 |
Chapter | 6 |
References | 15 |
The Structure of the Gluten Complex | 93 |
Nutritive Value of Wheat Proteins and Wheat Protein Preparations | 115 |
Chapter 4 | 139 |
References | 155 |
References | 176 |
Chapter 7 | 227 |
References | 243 |
Rice Proteins | 249 |
References | 267 |
Oat Proteins | 275 |
References | 289 |
Chapter 10 | 295 |
| 306 | |
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Parole e frasi comuni
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Edible Coatings and Films to Improve Food Quality Elizabeth A. Baldwin,Robert Hagenmaier,Jinhe Bai,John M. Krochta Anteprima limitata - 1994 |
Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded Karel Kulp Anteprima limitata - 2000 |
Informazioni bibliografiche
| Titolo | The Chemistry of Cereal Proteins, Second Edition |
| Autore | Radomir Lasztity |
| Edizione | 2, riveduta |
| Editore | CRC Press, 1995 |
| ISBN | 0849327636, 9780849327636 |
| Lunghezza | 336 pagine |
| Esporta citazione | BiBTeX EndNote RefMan |