Wheat structure, biochemistry and functionality /
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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| Format: | eBook |
| Language: | English |
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Cambridge, England :
The Royal Society of Chemistry,
[1996]
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| Online Access: | Connect to the full text of this electronic book |
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