LEADER 05362nam 2200697 a 450 001 9910778212603321 005 20200520144314.0 010 $a1-84755-209-9 035 $a(CKB)1000000000791702 035 $a(EBL)1185582 035 $a(OCoLC)228298357 035 $a(SSID)ssj0000379388 035 $a(PQKBManifestationID)11272203 035 $a(PQKBTitleCode)TC0000379388 035 $a(PQKBWorkID)10365432 035 $a(PQKB)11709156 035 $a(MiAaPQ)EBC1185582 035 $a(Au-PeEL)EBL1185582 035 $a(CaPaEBR)ebr10621265 035 $a(PPN)198471963 035 $a(EXLCZ)991000000000791702 100 $a20061128d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe gluten proteins$b[electronic resource] /$fedited by D. Lafiandra, S. Masci and R. D'Ovidio 210 $aCambridge, U.K. $cRoyal Society of Chemistry$dc2004 215 $a1 online resource (467 p.) 225 1 $aSpecial publication ;$vno. 295 300 $a"The proceedings of the 8th Gluten Workshop held on 8-11 September 2003 in Viterbo, Italy"--T.p. verso. 311 $a0-85404-633-X 320 $aIncludes bibliographical references and indexes. 327 $aGluten 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; BK9780854046331-00085 327 $aBK9780854046331-00089BK9780854046331-00093; 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; BK9780854046331-00188 327 $aBK9780854046331-00192BK9780854046331-00196; 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; BK9780854046331-00296 327 $aBK9780854046331-00300BK9780854046331-00304; 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; BK9780854046331-00402 327 $aBK9780854046331-00406BK9780854046331-00413; BK9780854046331-00417; BK9780854046331-00421; BK9780854046331-00425; BK9780854046331-00429; BK9780854046331-00433; BK9780854046331-00439; BK9780854046331-00443; BK9780854046331-00447; BK9780854046331-00453; BK9780854046331-00457; BK9780854046331-00461; BK9780854046331-00465; BK9780854046331-00469 330 $aThis book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedic 410 0$aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$vno. 295. 606 $aGluten$vCongresses 606 $aWheat$vCongresses 610 1 $aGluten proteins 615 0$aGluten 615 0$aWheat 676 $a572.6249 686 $a44.76$2bcl 686 $a58.34$2bcl 701 $aLafiandra$b D$01580459 701 $aMasci$b S$01580460 701 $aD'Ovidio$b R$01580461 712 02$aRoyal Society of Chemistry (Great Britain) 712 12$aGluten Workshop 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910778212603321 996 $aThe gluten proteins$93861389 997 $aUNINA