Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Wheat Gluten

Wheat Gluten

Shewry, P. R.
Tatham, A. S.

Hardcover

Diet & NutritionTechnology & EngineeringChemistry

ISBN10: 0854048650
ISBN13: 9780854048656
Publisher: Royal Society of Chemistry
Published: Mar 30 2000
Pages: 564
Weight: 2.13
Height: 1.25 Width: 6.14 Depth: 9.21
Language: English

Bread, 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 environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences.

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