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Wheat structure, biochemistry and functionality /

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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 ne...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Schofield, J. David
Format: eBook
Language:English
Published: Cambridge, England : The Royal Society of Chemistry, [1996]
Subjects:
Biochemistry.
Wheat.
Chemical structure.
Biochemistry
Biochimie.
Structure chimique.
biochemistry.
SCIENCE > Life Sciences > Biology.
Chemical structure
Wheat
Electronic books.
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Call Number: QP514.2 .W443 1996eb
 
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QP514.2 .W443 1996eb Available