Wheat Gluten
1st edition
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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
- Internet Archivewheatglutenthepr00tath
- ISBN-100854048650
- ISBN-139780854048656
- LibraryThing8575728
- OCLC Control Number46779097
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 Gluten
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