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Wheat Gluten

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 environmenta.

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  • "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 environmenta."@en
  • "This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity."@en

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  • "Conference proceedings"
  • "Llibres electrònics"
  • "Electronic books"@en
  • "Livres électroniques"
  • "Conference papers and proceedings"@en
  • "Conference papers and proceedings"

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  • "Wheat Gluton"
  • "Wheat gluten : [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000]"
  • "Wheat gluten : [proceedings of the 7th International Workshop gluten 2000, held on 2-6 April 2000 at the university of Bristol]"
  • "Wheat Gluten"@en
  • "Wheat gluten"@en
  • "Wheat gluten"

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