05353nam 2200649 a 450 991045487610332120200520144314.01-84755-237-4(CKB)1000000000791294(EBL)1186226(SSID)ssj0000379719(PQKBManifestationID)11275619(PQKBTitleCode)TC0000379719(PQKBWorkID)10365449(PQKB)10855081(MiAaPQ)EBC1186226(PPN)198476469(Au-PeEL)EBL1186226(CaPaEBR)ebr10626378(OCoLC)843642403(EXLCZ)99100000000079129420121204d2000 uy 0engur|n|---|||||txtccrWheat gluten[electronic resource] /edited by Peter R. Shewry, Arthur S. TathamCambridge [England] RSC20001 online resource (566 p.)Special publication ;n. 261Description based upon print version of record.0-85404-865-0 Includes bibliographical references and index.BK9780854048656-FX001; BK9780854048656-FP001; BK9780854048656-FP005; BK9780854048656-FP006; BK9780854048656-00001; BK9780854048656-00003; BK9780854048656-00011; BK9780854048656-00016; BK9780854048656-00020; BK9780854048656-00025; BK9780854048656-00029; BK9780854048656-00034; BK9780854048656-00038; BK9780854048656-00043; BK9780854048656-00047; BK9780854048656-00051; BK9780854048656-00055; BK9780854048656-00061; BK9780854048656-00066; BK9780854048656-00071; BK9780854048656-00073; BK9780854048656-00077; BK9780854048656-00080; BK9780854048656-00084; BK9780854048656-00088; BK9780854048656-00093BK9780854048656-00097BK9780854048656-00101; BK9780854048656-00105; BK9780854048656-00109; BK9780854048656-00113; BK9780854048656-00117; BK9780854048656-00123; BK9780854048656-00125; BK9780854048656-00132; BK9780854048656-00136; BK9780854048656-00140; BK9780854048656-00144; BK9780854048656-00149; BK9780854048656-00154; BK9780854048656-00158; BK9780854048656-00162; BK9780854048656-00166; BK9780854048656-00171; BK9780854048656-00175; BK9780854048656-00179; BK9780854048656-00183; BK9780854048656-00188; BK9780854048656-00192; BK9780854048656-00196; BK9780854048656-00200; BK9780854048656-00204BK9780854048656-00209BK9780854048656-00211; BK9780854048656-00215; BK9780854048656-00219; BK9780854048656-00223; BK9780854048656-00227; BK9780854048656-00231; BK9780854048656-00235; BK9780854048656-00239; BK9780854048656-00244; BK9780854048656-00249; BK9780854048656-00254; BK9780854048656-00258; BK9780854048656-00262; BK9780854048656-00267; BK9780854048656-00271; BK9780854048656-00273; BK9780854048656-00277; BK9780854048656-00283; BK9780854048656-00287; BK9780854048656-00291; BK9780854048656-00296; BK9780854048656-00300; BK9780854048656-00305; BK9780854048656-00307; BK9780854048656-00313BK9780854048656-00317BK9780854048656-00321; BK9780854048656-00326; BK9780854048656-00331; BK9780854048656-00335; BK9780854048656-00340; BK9780854048656-00347; BK9780854048656-00352; BK9780854048656-00356; BK9780854048656-00361; BK9780854048656-00363; BK9780854048656-00368; BK9780854048656-00372; BK9780854048656-00376; BK9780854048656-00380; BK9780854048656-00383; BK9780854048656-00387; BK9780854048656-00391; BK9780854048656-00396; BK9780854048656-00400; BK9780854048656-00404; BK9780854048656-00408; BK9780854048656-00413; BK9780854048656-00417; BK9780854048656-00421; BK9780854048656-00425BK9780854048656-00430BK9780854048656-00435; BK9780854048656-00439; BK9780854048656-00442; BK9780854048656-00447; BK9780854048656-00451; BK9780854048656-00454; BK9780854048656-00460; BK9780854048656-00464; BK9780854048656-00469; BK9780854048656-00471; BK9780854048656-00475; BK9780854048656-00480; BK9780854048656-00484; BK9780854048656-00488; BK9780854048656-00492; BK9780854048656-00497; BK9780854048656-00499; BK9780854048656-00503; BK9780854048656-00507; BK9780854048656-00512; BK9780854048656-00519; BK9780854048656-00521; BK9780854048656-00526; BK9780854048656-00531; BK9780854048656-00535BK9780854048656-00538Bread, 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 environmentaSpecial PublicationGlutenCongressesPlant proteinsCongressesElectronic books.GlutenPlant proteins572.6Shewry P. R(Peter R.)893797Tatham Arthur S893798MiAaPQMiAaPQMiAaPQBOOK9910454876103321Wheat gluten1996470UNINA