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出版Royal Society of Chemistry, 2000
主題Cooking / Health & Healing / Gluten-FreeHealth & Fitness / Diet & Nutrition / DietsHealth & Fitness / Diet & Nutrition / Food Content GuidesScience / BiotechnologyScience / Chemistry / GeneralTechnology & Engineering / Agriculture / Agronomy / Crop ScienceTechnology & Engineering / Food Science / General
ISBN08540486509780854048656
URLhttp://books.google.com.hk/books?id=1wJaErUGvjgC&hl=&source=gbs_api
EBookSAMPLE
註釋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.