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[null,null,"Titolo",null,"The gluten proteins [[electronic resource] /] / edited by D. Lafiandra, S. Masci and R. D'Ovidio"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, U.K., : Royal Society of Chemistry, c2004"]
[null,null,"ISBN",null,"1-84755-209-9"]
[null,null,"Descrizione fisica",null,"1 online resource (467 p.)"]
[null,null,"Collana",null,"Special publication ; ; no. 295"]
[null,null,"Classificazione",null,"44.76"]
[{"$nulls":4},"58.34"]
[null,null,"Disciplina",null,"572.6249"]
[null,null,"Soggetti",null,"Gluten"]
[{"$nulls":4},"Wheat"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","\"The proceedings of the 8th Gluten Workshop held on 8-11 September 2003 in Viterbo, Italy\"--T.p. verso."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and indexes."]
[null,null,"Nota di contenuto",null,"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; BK9780854046331-00085"]
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[null,null,null,"Sommario/riassunto","This 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"]