Wheat Structure - J D Schofield - Readzis.co.uk eBook
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Wheat Structure

Biochemistry and Functionality

J D Schofield


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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 new approaches that can be used to solve outstanding problems. It covers progress in areas including: what grain structure; structural features of the gluten proteins; structual-functionality relationships of wheat protein; lipid-binding proteins; rheology of dough systems; and the importance of non-starch polysaccharides.

About the book
Author
J D  Schofield
Imprint
Woodhead Publishing
Collection
n.c
Publication date
1996-01-01
Pages
402 pages
Print ISBN
9781855737976
Language
English
Ebook informations
EAN PDF DRM-FREE
9781845698478
Price
£179.35
Ce livre est accessible aux handicaps   Informations accessibility
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About author(s)


J D Schofield J D Schofield

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