Wheat structure, biochemistry and functionality
By: edited by J. David Schofield.
Contributors: Schofield, J. David.; Royal Society of Chemistry (Great Britain). Food Chemistry Group
Series: Special publication / Royal Society of Chemistry -- no.212; Special publication (Royal Society of Chemistry (Great Britain)) -- no.212.
Publisher: Royal Society of Chemistry
Published: 1995
Place of publication: Cambridge
Language: eng
Number of pages: 379
Subjects: Wheat.; Biochemistry.; Chemical structure.
Notes: "Proceedings of a conference organised by the Royal Society of Chemistry Food Chemistry Group, held on April 10-12 1995, in Reading UK"--T.p. verso.

Includes bibliographical references and index.