The Chemistry of Cereal Proteins, Second Edition

Copertina anteriore
CRC Press, 5 dic 1995 - 336 pagine
In 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
References
306

Maize Proteins
185
Chapter 9
200
References
217

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