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The Chemistry of Cereal Proteins, Second Edition - Radomir Lasztity

The Chemistry of Cereal Proteins, Second Edition


Published: 5th December 1995
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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.

Introductionp. 1
The Importance and General Characterization of Cereal Proteinsp. 3
Wheat Proteinsp. 19
Rye and Triticale Proteinsp. 139
Barley Proteinsp. 159
Maize Proteinsp. 185
Sorghum Proteinsp. 227
Rice Proteinsp. 249
Oat Proteinsp. 275
Millet Proteinsp. 295
Nonfood Uses of Cereal Proteinsp. 309
Indexp. 315
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780849327636
ISBN-10: 0849327636
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 336
Published: 5th December 1995
Publisher: Taylor & Francis Inc
Country of Publication: US
Dimensions (cm): 23.5 x 15.6  x 2.0
Weight (kg): 0.64
Edition Number: 2
Edition Type: New edition