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100   $a20121204d2000      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aWheat gluten$b[electronic resource] /$fedited by Peter R. Shewry, Arthur S. Tatham
210   $aCambridge [England] $cRSC$d2000
215   $a1 online resource (566 p.)
225 0 $aSpecial publication ;$vn. 261
300   $aDescription based upon print version of record.
311   $a0-85404-865-0 
320   $aIncludes bibliographical references and index.
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330   $aBread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book.Providing a unique ""snapshot"" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmenta
410  0$aSpecial Publication
606   $aGluten$vCongresses
606   $aPlant proteins$vCongresses
608   $aElectronic books.
615  0$aGluten
615  0$aPlant proteins
676   $a572.6
701   $aShewry$b P. R$g(Peter R.)$0893797
701   $aTatham$b Arthur S$0893798
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910454876103321
996   $aWheat gluten$91996470
997   $aUNINA