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Wheat Gluten
Engelsk
Bogcover for Wheat Gluten af , 9780854048656
Specifikationer
Sprog:
Engelsk
Sider:
564
ISBN-13:
9780854048656
Indbinding:
Hardback
ISBN-10:
0854048650
Kategori:
Udg. Dato:
30 mar 2000
Størrelse i cm:
23,4 x 15,6
Oplagsdato:
30 mar 2000
Genre:

Wheat Gluten

Engelsk
Hardback 2000
Format:

Bog beskrivelse
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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Specifikationer
Sprog:
Engelsk
Sider:
564
ISBN-13:
9780854048656
Indbinding:
Hardback
ISBN-10:
0854048650
Kategori:
Udg. Dato:
30 mar 2000
Størrelse i cm:
23,4 x 15,6
Oplagsdato:
30 mar 2000
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