Wheat Gluten
Contributors: P.R. Shewry (Editor); A.S. Tatham (Editor)
Edition: 1st edition
Publisher: Royal Society of Chemistry
Published: May 15, 2001
Language: eng
Format: Hardcover
Number of pages: 548
ISBN-13: 9780854048656
Subjects: Proteins; Protein Engineering; Grain Crops; Technology; Technology & Industrial Arts; Science/Mathematics; Chemistry - General; Food Content Guides; Food Science; Science / Chemistry / General; Agriculture - General
First sentence: The end use characteristics of flours produced from bread wheat or semolinas obtained from durum wheat are strongly determined by the gluten proteins and their covalent and non-covalent interactions.