Radomir Lasztity

The Chemistry of Cereal Proteins (eBook, ePUB)

• Format: ePub

Produktbeschreibung

In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 336
• Erscheinungstermin: 12. Juli 2017
• Englisch
• ISBN-13: 9781351411196
• Artikelnr.: 48866948

Autorenporträt

Radomir Lasztity

Inhaltsangabe

Chapter 1 Introduction
Chapter 2 The Importance and General Characterization of Cereal Proteins
Chapter 3 Wheat Proteins
Chapter 4 Rye and Triticale Proteins
Chapter 5 Barley Proteins
Chapter 6 Maize Proteins
Chapter 7 Sorghum Proteins
Chapter 8 Rice Proteins
Chapter 9 Oat Proteins
Chapter 10 Millet Proteins. Chapter 11 Nonfood Uses of Cereal Proteins
References
Index