Author

Contributions

  • P.R. Shewry (Editor) - Contributor
  • A.S. Tatham (Editor) - Contributor

Publication

2001-05-15 - Royal Society of Chemistry

Language

English

Word Count

137,000 words, Guess

Page Count

548 pages

Physical Format

Hardcover

Identifiers

and 2 more
  • Better World Books9780854048656
  • Open LibraryOL9809224M

First Sentence

The end use characteristics of flours produced from bread wheat or semolinas obtained from durum wheat are strongly determined by the gluten proteins and their covalent and non-covalent interactions.

Subjects

Other Editions

  • Wheat GlutenHardcoverRoyal Society of Chemistry2001-05-15

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