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Wheat Quality For Improving Processing And Human Health

By Gilberto Igrejas (Editor), Tatsuya M. Ikeda (Editor), Carlos Guzmïn (Editor)
eBook
$189.00
By Gilberto Igrejas (Editor), Tatsuya M. Ikeda (Editor), Carlos Guzmïn (Editor)
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Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure, dough viscoelasticity and fumonisins...

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Science & TechnologyAgricultural SciencesFood Sciences - General & Miscellaneous