05430nam 2200733 a 450 991082696830332120240313211747.01-84755-209-9(CKB)1000000000791702(EBL)1185582(OCoLC)228298357(SSID)ssj0000379388(PQKBManifestationID)11272203(PQKBTitleCode)TC0000379388(PQKBWorkID)10365432(PQKB)11709156(MiAaPQ)EBC1185582(Au-PeEL)EBL1185582(CaPaEBR)ebr10621265(PPN)198471963(MiAaPQ)EBC7423094(Au-PeEL)EBL7423094(EXLCZ)99100000000079170220061128d2004 uy 0engur|n|---|||||txtccrThe gluten proteins /edited by D. Lafiandra, S. Masci and R. D'Ovidio1st ed.Cambridge, U.K. Royal Society of Chemistryc20041 online resource (467 p.)Special publication ;no. 295"The proceedings of the 8th Gluten Workshop held on 8-11 September 2003 in Viterbo, Italy"--T.p. verso.0-85404-633-X Includes bibliographical references and indexes.Gluten ProteinsOFC; BK9780854046331-FP007; BK9780854046331-FP008; BK9780854046331-FP009; BK9780854046331-00001; BK9780854046331-00003; BK9780854046331-00006; BK9780854046331-00010; BK9780854046331-00014; BK9780854046331-00018; BK9780854046331-00022; BK9780854046331-00026; BK9780854046331-00030; BK9780854046331-00034; BK9780854046331-00038; BK9780854046331-00042; BK9780854046331-00046; BK9780854046331-00050; BK9780854046331-00054; BK9780854046331-00058; BK9780854046331-00062; BK9780854046331-00066; BK9780854046331-00070; BK9780854046331-00074; BK9780854046331-00081; BK9780854046331-00085BK9780854046331-00089BK9780854046331-00093; BK9780854046331-00097; BK9780854046331-00101; BK9780854046331-00105; BK9780854046331-00109; BK9780854046331-00113; BK9780854046331-00117; BK9780854046331-00121; BK9780854046331-00125; BK9780854046331-00129; BK9780854046331-00132; BK9780854046331-00136; BK9780854046331-00140; BK9780854046331-00144; BK9780854046331-00148; BK9780854046331-00152; BK9780854046331-00156; BK9780854046331-00158; BK9780854046331-00162; BK9780854046331-00169; BK9780854046331-00173; BK9780854046331-00176; BK9780854046331-00180; BK9780854046331-00184; BK9780854046331-00188BK9780854046331-00192BK9780854046331-00196; BK9780854046331-00203; BK9780854046331-00207; BK9780854046331-00211; BK9780854046331-00215; BK9780854046331-00219; BK9780854046331-00223; BK9780854046331-00227; BK9780854046331-00231; BK9780854046331-00235; BK9780854046331-00239; BK9780854046331-00243; BK9780854046331-00247; BK9780854046331-00251; BK9780854046331-00255; BK9780854046331-00259; BK9780854046331-00263; BK9780854046331-00267; BK9780854046331-00271; BK9780854046331-00275; BK9780854046331-00279; BK9780854046331-00285; BK9780854046331-00288; BK9780854046331-00292; BK9780854046331-00296BK9780854046331-00300BK9780854046331-00304; BK9780854046331-00308; BK9780854046331-00312; BK9780854046331-00316; BK9780854046331-00320; BK9780854046331-00323; BK9780854046331-00327; BK9780854046331-00331; BK9780854046331-00337; BK9780854046331-00341; BK9780854046331-00345; BK9780854046331-00349; BK9780854046331-00353; BK9780854046331-00357; BK9780854046331-00361; BK9780854046331-00367; BK9780854046331-00371; BK9780854046331-00375; BK9780854046331-00379; BK9780854046331-00383; BK9780854046331-00387; BK9780854046331-00391; BK9780854046331-00395; BK9780854046331-00398; BK9780854046331-00402BK9780854046331-00406BK9780854046331-00413; BK9780854046331-00417; BK9780854046331-00421; BK9780854046331-00425; BK9780854046331-00429; BK9780854046331-00433; BK9780854046331-00439; BK9780854046331-00443; BK9780854046331-00447; BK9780854046331-00453; BK9780854046331-00457; BK9780854046331-00461; BK9780854046331-00465; BK9780854046331-00469This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedicSpecial publication (Royal Society of Chemistry (Great Britain)) ;no. 295.GlutenCongressesWheatCongressesGluten proteinsGlutenWheat572.624944.76bcl58.34bclLafiandra D1667782Masci S1667783D'Ovidio R1667784Royal Society of Chemistry (Great Britain)Gluten WorkshopMiAaPQMiAaPQMiAaPQBOOK9910826968303321The gluten proteins4027864UNINA