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.
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Språk Engelska ● Formatera PDF ● Sidor 336 ● ISBN 9781351411202 ● Utgivare Taylor and Francis ● Publicerad 2017 ● Nedladdningsbara 3 gånger ● Valuta EUR ● ID 5320791 ● Kopieringsskydd Adobe DRM
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