Wheat Structure

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1,257.32 LEI

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Description

Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important.

This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems.

It covers progress in areas including: what grain structure; structural features of the gluten proteins; structual-functionality relationships of wheat protein; lipid-binding proteins; rheology of dough systems; and the importance of non-starch polysaccharides.

Details

ISBN: 9781855737976
Authors: J D Schofield
Language: Română
Publication Year: 1996
Format: Hardcover
Publisher: Elsevier Science
Pages: 402
Weight: 710gr

Sold By: Prior Books Total Items: 42608

Artă

Biologie moleculară, celulară și a dezvoltării

Crime real

Educație RO

Metode în enzimologie

Muzică

Non-ficțiune pentru copii

Soluții Clinice DE

Wheat Structure

1,131.59 LEI

1,257.32 LEI

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